Recipe: Roast Pork with Two Potatoes (crock pot)

ROAST PORK WITH TWO POTATOES

2 sweet potatoes, peeled and cut in 1/2-inch cubes
2 Yukon Gold potatoes, peeled and cut in 1/2-inch
cubes
2 teaspoons fennel seeds
1 teaspoon dried oregano leaves
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (2- to 3-pound) boneless pork loin rib end or shoulder butt roast, trimmed of excess fat
1 cup chicken stock

Place all potatoes in bottom of slow-cooker stoneware.

With a mortar and pestle or with a rolling pin on a cutting board, crush fennel seeds.

In a small bowl, combine crushed fennel seeds, oregano, paprika, garlic powder, salt and pepper. Rub into pork roast. Place seasoned roast on potatoes. Pour stock around meat and vegetables.

Cover crock pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours, or until pork and potatoes are tender.

To serve, transfer roast to a cutting board and cover loosely with foil. Let stand for 5 minutes before carving. Slice roast and serve with potatoes.

Makes 6 servings
Source: The Best Family Slow Cooker Recipes by Donna-Marie Pye