Slow Cooker Peach Salsa Pork Roast with Sweet Potatoes

Slow Cooker Peach Salsa Pork with roasted sweet potatoes #SlowCooker #Crockpot

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.)

Slow Cooker Peach Salsa Pork Roast with Sweet Potatoes in a bowl #SlowCooker #Crockpot

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).

Slow Cooker Peach Salsa Pork Roast with Sweet Potatoes #SlowCooker #Crockpot

 Recipe Notes:

  • 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.
5 from 1 reviews
Slow Cooker Peach Salsa Pork Roast with Sweet Potatoes
Perfectly done, fork-tender, moist, garlicky, pork roast with a pan sauce of slow-cooked sweet potatoes and peaches make up this company ready dish. And all this comes from your hand-dandy slow-cooker! Recipe courtesy of Alison Santora.
  • 1 (2 to 2-1/2 pound) boneless pork roast
  • kosher salt and cracked black pepper
  • 1 tablespoon peanut, canola, vegetable, or olive oil
  • 5 small (about 1-1/2 lbs) peeled sweet potatoes, cut into 1-inch chunks
  • 2 cups peach salsa (*See notes)
To Serve:
  • hot cooked rice
  • chopped cilantro or parsley
  • finely chopped green onions
  • Optional: spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce
  1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
  2. Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
  3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.
To Serve:
  1. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and peach salsa with pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.
*If your peach salsa is very garlicky, it will probably stand as enough garlic in the recipe. If it is mellow, you may want to bump up the garlic quotient by adding about 3 peeled, chopped cloves to the crockpot with the rest of the ingredients.


  1. Papa says

    Made this a couple weeks ago when you first told me about it coming. It was wonderful. I only had pork chops in the freezer so I used them.

  2. CarrollWC says

    This looks delicious! But you talk about it being garlicky. I don’t see any added garlic, unless your peach salsa has a ton of garlic in it. Any thoughts?

    • says

      Probably, Susan, but the timing will be different and you may have to add liquid. Because this recipe was designed for the slow cooker and I was thrilled with the results, I haven’t tried cooking it any other way.

  3. Daina says

    “I use the peach salsa I put up this summer and love it. ”

    Ahem?? I don’t see a recipe for that on your site! (hint hint)

  4. GB says

    Holy moly this was DELICIOUS!!!! I used short ribs so I could get exactly 2 pounds and I just shredded the meat after it was cooked. I also put raw asparagus spears on top of the meat the last 10 minutes. My sweet potatoes turned mushy but actually formed a delicious gravy mixed with the sweet salsa. Seriously had to trestrain myself from eating the whole pot!!!

  5. Pimmie says

    This sounds delicious, I really need to try this. ASAP.
    But…I don’t live in peach-salsa-selling-country. So what is usually in such a salsa that really makes this dish work?

  6. Anne Jenerickson says

    I made this and it was delicious! Everyone in the family liked it. Plus it was so easy. I have one little picky eater and one adventurous eater. I was worried about the spiciness for the picky eater, so I substituted half of the peach salsa with some homemade peach jam.

  7. says

    Thanks for sharing this recipe, it was a big hit with my whole family. (Even my picky parents, who were visiting, and my little guys, who gobbled up the jasmine rice and sweet potatoes.) So easy, and impressive enough for company – will definitely make this again! :)

  8. nancy says

    I was wondering where you all find the peach salsa or do you make your own—in which case, would you be willing to share the recipe? I have never used peach salsa and wondering if it is something that is readily available in a store.

    • says

      Hi Nancy-
      I do make my own. I use the recipe from the Ball Complete Book of Home Preserving with a couple of tweaks. Thanks for the push to publish it. I will this summer! In the meantime, I understand Trader Joe’s carries a good peach salsa (but I’ve also been told it needs a little help in the garlic department, so if you use it, throw some extra in!). Newman’s Own makes a peach salsa, and I think I’ve seen some on the shelves at Wegman’s in the Mrs. Renfro’s brand section.

  9. Suzanne C says

    Good night nurse, that looks good! I’m going to have to re-do this month’s menu to fit that in. Thanks, Rebecca!

  10. Tammy says

    I’d love your peach salsa recipe. We don’t have a Trader Joes nearby and all the recipes I’ve searched on line don’t call for garlic added.
    Thank you

  11. Jean says

    Made this tonight, and we loved it! Definitely going to be serving this on a regular basis. Pretty sure it would also be delicious with apple or cherry salsa.

  12. Nancy says

    I have a7 1/2# boneless pork “shoulder butt”. I think that pig was strange anatomically, but at any rate do you think I can triple the recipe and still get good results? I’m serving eight and therefore was talked out of pork loin because none would be big enough. Your recipe sounds great!

    • says

      Thanks, Nancy! It’s a different cut of the pick (obviously, right?) and I haven’t tested it for cooking time, so I can’t say a firm yes or no. The shoulder has a lot more connective tissue in it, so it may have to cook longer and it might not slice as prettily at the end of things, but I imagine it’ll still taste good!

      • says

        Happy New Year Rebecca!! Just finished searing and in the crockpot!!! My 23 yr old home from college twin boys are drooling!! I used a 3lb. pork roast, put it on high and am hoping the sweet potatoes don’t get to mushy! Thanks for a easy but elegantly looking New Years Day meal!!!!

  13. says

    Cooking this ATT. Smells awesome. Added a bit of chopped jalapeño for heat. Tasted a minute ago. Wow! Can’t wait for another hour to go by. Thanks for this exceptionally simple recipe.

  14. Cliff says

    This looks wonderful. I salivated just reading the recipe. Unfortunately, unless you provide the nutritional content (grams of cholesterol and fat, calories, fiber, etc.) I can’t make it due to my heart condition. Would it be possible to include these stats with the recipe? Many thanks.

    • says

      Hi Cliff! Thanks for getting in touch! I have bad news and good news. I’ll get the bad news out of the way first. I don’t crunch the nutritional numbers here because I’m not a nutritionist and I’m hesitant into getting into publishing those for legal reasons. The good news (and it’s very good news because it’ll likely broaden many horizons for you!) is that if you Google “nutritional calculator” you will find many free, fabulous online nutritional calculators. All you have to do is input the recipe in the calculator and it’ll tally up the nutritional stats for you! My intuition is that this meal is going to be very heart healthy, what with the sweet potatoes, lean pork, and peach salsa. Those are all excellent heart foods. As for the actual numbers though? I’ll leave that to the experts!

    • says

      Hi Sue- I don’t usually include serving information because I’m not a nutritionist. I can tell you it fed our family of 7 with leftovers for my husband and I to eat for lunch the next day! 😀 If you’d like federal nutrition and serving breakdowns, you can Google “nutritional calculator and serving guidelines” and there is a great deal of free information and wonderful resources available.

  15. Brooke says

    Hi! I’m planning to make this recipe since I just went peach picking and have tons of peaches. Do you have the peach salsa recipe you could link for me so I can make my own? I can’t seem to find it! Looking forward to making this!

    • says

      Hi Brooke-
      The peach salsa recipe I use is very much like the one from the Ball Complete Book of Home Preservation. It’s a good one! I don’t think I’ve ever actually published my peach salsa recipe. I should!

  16. Kim says

    I didn’t love this, but it wasn’t bad. I think the salsa I bought was not flavorful enough because the end result was bland. The potatoes also got too mushy so we had mashed sweet potatoes. I think I’d try it again but make it as a stove top/oven version.

    • says

      Hi Kim- If your peach salsa is too mild you can give it a little extra oomph with some extra garlic cloves and a minced jalapeno or two! As for the mushy sweet potatoes, that could’ve been the sweet potatoes themselves or possibly the size of the cut on them. Mine were definitely tender, but not to the point of mash. If you’d like to try it in the slow cooker again, I’d advise cutting them slightly larger and augmenting your salsa!


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