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Slow Cooker Chipotle Pork Roast

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  • Prep 25 min
  • Total 6 hr 25 min
  • Servings 6
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Your family will flip over this fork-tender roast and its intensely flavored, smoky sauce.
Created Sep 23, 2010
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Ingredients

  • 1 pouch Old El Paso* Chili Seasoning Mix
  • 9 small unpeeled red potatoes, quartered
  • 3 small sweet potatoes, peeled, quartered
  • 1 medium onion, cut into 3/4-inch wedges (about 1/2 cup)
  • 1 boneless pork shoulder roast (2 1/2 tp 3 lb/1.25 to 1.5 kg)
  • 2 tbsp (25 mL) olive or vegetable oil
  • 1 cup (250 mL) tomato sauce
  • 1 can (384 mL) diced tomatoes, undrained
  • 1 canned chipotle chile in abodo sauce, finely chopped (about 1/2 tablespoon) (from 200 g can)
  • 2 tbsp (25 mL) water
  • 2 tbsp (25 mL) cornstarch

Steps

  • 1
    Spray 5- to 6- quart slow cooker with nonstick cooking spray. In large bowl, mix chili seasoning mix, potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
  • 2
    Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
  • 3
    Cover; cook on Low heat setting 6 to 8 hours.
  • 4
    Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.

Expert Tips

  • Tip 1
    Tip: Make sure the potatoes are mostly covered with the liquid to prevent browning.
  • Tip 2
    Tip: Feel free to use whatever kind of potatoes you have on hand- just make sure they are cut to the same size to ensure doneness.

Nutrition Information

No nutrition information available for this recipe
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