Crockpot Poblano Pork Roast

I was so pleased with how tender this roast came out. The flavor was awesome!

And the onions and peppers.....my oh my. 

The roast just fell apart and the crust the spices formed was great.

We ended up serving this on corn tortillas topped with the onions and peppers

along with some cheese and salsa. Delicious! It would also be great served over 

something like mashed potatoes or grits, because it formed a wonderful sauce while cooking.

Linked with Foodie Friends Friday, Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.  

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Crock Pot Poblano Pork Roast

3 poblano peppers

1 onion

3 garlic cloves

3 to 4 pound pork butt roast (Boston or sholder)

1 tsp Kosher salt

1 tsp pepper

1 tsp cumin

1/2 tsp chili powder

1/2 tsp adobo seasoning (optional)

1/4 cup chicken broth

Seed the poblano peppers and cut into slices; slice onions and chop garlic. Put into a slow cooker.

Combine salt, pepper, cumin, adobo and chili powder in a small bowl and rub onto the entire roast. Set roast in cooker on top of peppers and onions. Pour in chicken stock, cover and cook on low 8-10 hours or until pork is really tender.

Shred pork and serve on corn tortillas topped with peppers and onions in addition to any other toppings desired. Cheese, sour cream and tomatoes would be good. This would also be great served on mashed potatoes, grits, or polenta.

Adapted from: In Sock Monkey Slippers