Slow Cooker Peach Salsa Pork Roast with Sweet Potatoes

Ingredients

1 (2 to 2-1/2 pound) boneless pork roast

kosher salt and cracked black pepper

1 tablespoon peanut, canola, vegetable, or olive oil

5 small (about 1-1/2 lbs) peeled sweet potatoes, cut into 1-inch chunks

2 cups peach salsa (*See notes)

To Serve:

hot cooked rice

chopped cilantro or parsley

finely chopped green onions

Optional: spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce

Instructions

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.

Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.

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. 
Horacio "Wolf" Sanchez