Ingredients
2
tablespoons chili powder
1
teaspoon salt
1
teaspoon garlic powder
2
teaspoons ground cumin
9
small unpeeled red potatoes, quartered
3
small sweet potatoes, peeled, quartered
1
medium onion, cut into 3/4-inch wedges (about 1/2 cup)
1
boneless pork shoulder roast (2 1/2 to 3 lb)
2
tablespoons olive or vegetable oil
1
can (8 oz) tomato sauce
1
can (14.5 oz) diced tomatoes, undrained
1
canned chipotle chile in adobo sauce, finely chopped (about 1/2 tablespoon)
2
tablespoons water
2
tablespoons cornstarch
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
Cover; cook on Low heat setting 6 to 8 hours.
Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.
