Crockpot Cuban Style Pork with sweet potatoes and peppers.
To begin, heat a tablespoon of cooking oil in a skillet over medium high heat. Place a 3 pound pork shoulder in the skillet and brown it on both sides. Place it in the crockpot.
Peel and cut two sweet potatoes into 1 inch pieces.
Dice a red bell pepper. Place the sweet potatoes and pepper in the crockpot over the top of the roast.
In a bowl, combine 13 ounces of coconut milk, a half cup of your favorite salsa, a half teaspoon each of salt & pepper, and a teaspoon of grated fresh ginger. Whisk those together.
Pour the milk mixture over the top of the crockpot contents. Cover and cook on low for 9-10 hours or until the pork is tender.
Pull the pork apart with two forks and place in a bowl with some of the sweet potato chunks.
Sprinkle with sliced scallions.
Enjoy! Get the printable version here: Crockpot Cuban Style Pork