Description
An easy slow cooker pork roast with maple roasted sweet potatoes, apples and spinach. The perfect fall meal!
Ingredients
- 3 pounds Pork Should Blade Or Picnic Roast (or 2 Tenderloins)
- FOR THE MARINADE:
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- ½ teaspoons Kosher Salt
- ½ teaspoons Pepper
- FOR THE VEGGIES:
- 2 whole Apples, Chopped (about 2 Cups)
- 1 whole Sweet Potato, Peeled And Chopped (about 2 Cups)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Maple Syrup
- 4 cups Fresh Baby Spinach
- 2 cloves Garlic, Minced
Preparation
Combine all of the marinade ingredients in a small bowl. Place the pork roast (or tenderloins) in a large ziplock bag and pour the marinade over top, moving the meat around to coat it completely in the marinade. Seal the bag and place in the refrigerator overnight, or freeze for up to 3 months. If freezing, allow to thaw in the refrigerator for 1–2 days before continuing. You can also just marinate it in the bowl of your slow cooker if you’re cooking it the next day.
Place the roast (or tenderloins), along with the marinade, into the crock of a slow cooker. Cook on low for 6–8 hours until the meat is cooked through and is very tender, it should be falling apart.
Preheat the oven to 450ºF. Line a baking sheet with parchment paper. In a large bowl, toss the sweet potato and apples with the olive oil and maple syrup. Spread on the prepared baking sheet and roast for 15–20 minutes, or until tender. In a large non-stick saucepan, saute the spinach and garlic until wilted, about 2–3 minutes. Add the sweet potatoes and apples and stir to combine.
Remove the pork from the slow cooker and slice, or shred with two forks. Serve with the sweet potato mixture.
