Slow Cooker Peach Salsa Pork Roast Recipe

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Slow Cooker Peach Salsa Pork Roast with Sweet Potatoes
Serves 4
It all starts with a simple boneless pork roast, sprinkled all over with salt and pepper, browned on all sides in a pan*, then nestled on a bed of cubed sweet potatoes and topped with a jar of peach salsa. The lid and heat are applied for a handful of hours, and at the end of it, you get a perfectly done, fork-tender, moist, garlicky, pork roast with a pan sauce of slow-cooked sweet potatoes and peaches.
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Prep Time
10 min
Cook Time
7 hr
Total Time
7 hr 10 min
Prep Time
10 min
Cook Time
7 hr
Total Time
7 hr 10 min
641 calories
43 g
202 g
18 g
75 g
5 g
558 g
1048 g
11 g
0 g
9 g
Nutrition Facts
Serving Size
558g
Servings
4
Amount Per Serving
Calories 641
Calories from Fat 159
% Daily Value *
Total Fat 18g
27%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 202mg
67%
Sodium 1048mg
44%
Total Carbohydrates 43g
14%
Dietary Fiber 8g
30%
Sugars 11g
Protein 75g
Vitamin A
490%
Vitamin C
11%
Calcium
11%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (2 to 2-1/2 pound) boneless pork roast
  2. kosher salt and cracked black pepper
  3. 1 tablespoon peanut, canola, vegetable, or olive oil
  4. 5 small (about 1-1/2 lbs) peeled sweet potatoes, cut into 1-inch chunks
  5. 2 cups peach salsa (*See notes)
Instructions
  1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
  2. Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
  3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.
To Serve
  1. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and peach salsa with pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.
Notes
  1. *If your peach salsa is very garlicky, it will probably stand as enough garlic in the recipe. If it is mellow, you may want to bump up the garlic quotient by adding about 3 peeled, chopped cloves to the crockpot with the rest of the ingredients.
beta
calories
641
fat
18g
protein
75g
carbs
43g
more
Adapted from Foodie with Family
Outlaw Fitness http://www.outlawfitnesshq.com/
606de81351843555f04e4a1f272c33fb

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