Slow Cooker Southwestern Pork Roast
The perfect Southwestern Pork Roast for a weekend dinner or impressing guests! Sweet and smoky southwestern spices braised in a tomato liquid with juicy pork that just falls apart—absolutely yummy! You can serve this pork between a soft potato bun, over mashed potatoes, over cheesy polenta, and your favorite veggies for a perfectly balanced meal.
Ingredients
- 4-5 lb pork butt roast boston butt, boneless
- 1 tbsp vegetable oil
- 2 sweet onions chopped
- 1 large or 2 medium green bell peppers seeded and chopped
- 2 poblano peppers seeded and chopped
- 2 tbsp flour
- 15 oz can tomato sauce
- ½ cup beef broth low sodium
- 2 tsp chipotle peppers in adobo sauce plus 3 tsp adobo sauce
- 3 tbsp fresh cilantro chopped
- Salt and pepper to taste
For the Spice Mix
- ½ tsp cinnamon
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp ground coriander
- 1 tsp cumin
- 2 tsp dried thyme
Instructions
- Combine the spice ingredients and set aside.
- Cut the pork in half, creating 2 equally sized roasts. Pat dry, then rub 1/2 of the spice mix onto each roast.
- Heat the vegetable oil over medium-high heat in a skillet large enough to fit both pork butts. Brown the pork on all sides, about 8 minutes total. Remove the pork from the skillet and set aside on a plate.
- Add the onions, green bell peppers, and poblanos to the skillet. Cook until the veggies are softened and lightly browned on the edges, about 10 minutes. Stir in the flour and the remaining spice mix, coating the veggies.
- Stir in the tomato sauce, beef broth, chipotle peppers, and adobo sauce, scraping any browned bits from the bottom. Transfer to the slow cooker. Nestle in the pork to the slow cooker, along with any accumulated juices.
- Cover the slow cooker with the lid, then cook on low for 9-10 hours (preferred) or on high for 6-7 hours on high.
- Shred the pork and stir in the cilantro. Season with salt and pepper, if desired. Serve the pork with the sauce.
Notes
*Cooking time is based on the max time on the low heat setting.
Storage: Keep in an airtight container in the fridge for up to 4 days.
Serve this with:
- mashed potatoes, cheesy polenta, rice pilaf, roasted brussels sprouts, roasted butternut squash, or roasted carrots!
- Add a can of fire-roasted tomatoes, but drain it first.
- Use leftover pork for tacos or enchiladas.