So we could eat dinner at a reasonable hour since Sara had riding lessons, I made this recipe today for Tangy Pork and Sweet Potatoes. This was cut from a newspaper and on the side of the refrigerator forever. I saw it, and thought I would make it. It was a nice surprise that it was for a slow cooker too!
Tangy Pork and Sweet Potatoes
1 1/2 pounds boneless pork, cut into 1-inch cubes ( I seared whole pork tenderloin, then cut into slices)
6 medium-size sweet potatoes, peeled, cut into 1 1/2-inch cubes (I let the potatoes cook in the pan used for the pork for a few minutes before putting into crock)
1 large onion, cut into 8 wedges
2 cups prepared hickory flavored barbecue sauce, divided use
1 1/2 teaspoons dry mustard
2 cloves garlic, minced
Place pork in a 3 1/2-quart slow cooker. Top with sweet potatoes and onion.
Combine 1 cup barbecue sauce, mustard and garlic. Spoon over pork, potatoes and onions. Cover and cook on low heat setting 6 1/2 to 7 hours or until pork and potatoes are tender. Stir in remaining 1 cup barbecue sauce. (definitely go for 7 hours, if your potatoes are larger than 1" cube)
Suggested serving was with salad and crusty bread.
I served green beans and mini corn muffins. I would love this with some black beans added at the end, and maybe with more chipotle or cumin.
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