Family Fridays: Peach Salsa Pork Roast

The Wisconsin Test Kitchen received a whole, butchered hog for Christmas this past year, and we're always looking for new, interesting pork recipes to try. We had Sunday lunch planned this past week, and thought pork roast and sweet potatoes sounded perfect. And who doesn't love a sweet, spicy peach salsa? 

Peach Salsa Pork Roast
Recipe courtesy of: http://www.foodiewithfamily.com/slow-cooker-peach-salsa-pork-roast-with-sweet-potatoes/


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 

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.

Sorry for not taking more pictures; we started this recipe in the morning before coffee, and finished it in time to plate and serve. Fail. But take our word for it- this was a juicy, tender pork roast with a ton of flavor. And the sweet potatoes were a perfect addition. 

Give this roast a try for your next family meal, you're guaranteed to have clean plates all around.

Stay Cool,
The Cool Dads Crew