Roasted Pork in the Crock Pot

 

We used a red pepper instead of a relleno pepper in this dish.

Ingredients

• 1 pork butt or shoulder roast, up to 6 pounds
• 3 cloves of garlic or 2 teaspoons garlic, crushed
• Salt and pepper
• 3 carrots, sliced
• 2 potatoes, cut into chunks
• 1 onion, quartered
• 2 bay leaves
• 1 whole jalapeno or relleno pepper

Preparation
Place the vegetables, the garlic, and the bay leaves in the bottom of the slow cooker.
Salt and pepper the roast, then place it on top of the vegetables.
Place the jalapeno or relleno pepper next to the roast. Do not cut the pepper open.
Cook on low for 8-10 hours.
Place the roast on a platter with the vegetables.
If you would like gravy, place two tablespoons of drippings in a preheated pan.
Add two tablespoons of flour, and stir until smooth.
Add milk slowly, stirring constantly with a whisk, until the gravy reaches the consistency you desire.
Add salt and pepper for taste.
Serve with a green vegetable as a side dish.

Wine Pairing
This dish pairs well with two red wines: Beaujolais or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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