Wednesday's are a get home late night, which means it's easiest to dinner in the crock pot I am always looking to invent new crock pot recipes, since I make one weekly. I also love Mexican flavor, but my boyfriend prefers not to have tortillas. I layer sweet potatoes, veggies and a pork shoulder to get a delicious southwestern flavored dinner that is good in both a taco shell or on its own.
Ingredients:
One 3-4 pound pork shoulder/butt/loin
2 sweet potatoes-peeled
1 red pepper-sliced
1 onion-sliced
6 cloves garlic-minced
1 can fire roasted tomato puree
1 lime
1 T chipotle in adobo sauce
1 pickled jalapeno-chopped
1/4 c pickled jalapeno juice
1/4 c chopped cilantro
1/8 tsp cinnamon
1/2 tsp oregano
1 tsp cumin
2 tsp chili powder
salt and pepper
Layer sliced sweet potato, red peppers, onion, then pork loin. Pour can of tomato puree over ingredients. Squeeze lime, add pickled jalapeno juice and chipotle in adobo sauce. Sprinkle with all spices, garlic, jalapeno and cilantro. Cook on high for six hours.
I like to serve in homemade corn tortillas with sheeps milk feta, spinach and pico de gallo. My boyfriend eats the pork, sweet potatoes and veggies as is.
