So another thank you for the inspiration on this one to Sleep.Love.Eat . What I love about sharing recipes is that you can take an idea, Joey got hers from someone else as well, and then change it for your needs, likes, and what you have on hand. I added carrots to this because I have ballet on Monday nights until 7:30, so like to come home and not have to worry about making a side dish. So if you come up with any variations on my recipes, let me know!

  • A big Pork Roast – about 3-4 pounds (Whole Foods didn’t have a shoulder so I got this instead)
  • 2 large onions, diced
  • 1 can of fire roasted tomatoes with green chiles
  • 1 cup of chicken broth
  • 1 small bag of baby carrots
  • 2 diced bell peppers
  • 2 heaping tsp dried oregano
  • 1 heaping tsp granulated garlic powder
  • 1 heaping tbsp chili powder
  • 2 heaping tsp cumin
  • Salt
  • Pepper

So on Sunday night I do all my prep work to make this easy to throw in the crockpot Monday before work

I chopped up my onions, bell peppers, and put those along with a bag of baby carrots in the bottom of Crockpot, then put in fridge

I also mix up my seasonings in a bowl so they are ready to go in the morning, just cover with foil

Then in the morning, I pulled out the pot from fridge along with my roast. I put some salt and pepper over the veggies. Add can of tomatoes and cup of chicken broth. Then take the roast and rub the spices all over one side, then put that side down over the veggies and use the rest of the rub on all sides of the roast, along with a little salt and pepper. Fat side should be up.

Then cook on low all day and come home to this!

Enjoy! (I ended up garnishing with a 1/4 avocado and a dollop of organic sour cream, but those are optional)