I am at a loss of words.
See that pork roast up there? It’s just so… So… So… Perfect.
And the effort that went into it? It’s embarrassingly simple. It’s the kind of recipe that somehow just doesn’t seem like it should work. When my best friend of almost twenty five years (*GASP* 25 years?) told me about the recipe, I thought, “Sounds convenient and tasty. I’ll have to give it a try!” but at no point did I think it was going to come out of the slow-cooker looking and tasting worthy of the most discerning company.
It all starts with a simple boneless pork roast, sprinkled all over with salt and pepper, browned on all sides in a pan*, then nestled on a bed of cubed sweet potatoes and topped with a jar of peach salsa. The lid and heat are applied for a handful of hours, and at the end of it, you get a perfectly done, fork-tender, moist, garlicky, pork roast with a pan sauce of slow-cooked sweet potatoes and peaches.
*Technically, this is optional. As Ali told me, it depends on “the time and energy available” you have when you’re making it. But as she also said, “Searing makes the meat taste much better.” She’s right, you know. If it’s against your religion to sear meat before it goes into the slow-cooker, by all means, don’t do it, it won’t be awful, but it won’t be sublime and it won’t be as pretty. (Stepping off my soapbox now.)
And WHABANG! Hot rice goes into a bowl, spoon some sweet potatoes and peach on top, add a luscious slice of the roast pork, and top with some chopped green onions and cilantro or parsley. If you’re feeling like something a little extra special, spoon a little hot chili sesame oil or spicy Chinese black bean sauce. Or both.
This got enthusiastic thumbs up from everyone. EVERYONE. Granted, I surgically removed all traces of sweet potatoes and peaches from the no-veg contingent’s servings, but still… EVERYONE. That’s no small potatoes (sweet or otherwise).
- Someone always asks whether theycan use a boneless roast when I post a recipe for a bone-in cut of meat, so I’m going to assume someone will ask the opposite here. Yes. You can use a bone-in cut. It may take a bit longer to cook, so just factor that in when you are figuring out when you’d like to eat.
- If you are blessed with a multitude of peach salsas from which to choose, pick one you’d like to eat straight from the jar because the flavour will become concentrated as it cooks. I use the peach salsa I put up this summer and love it. Trader Joe’s makes a DARNED fine peach salsa.