Southwest-style Pork shoulder with Veggies submitted by Mom Johnson
A super crockpot recipe from Fine Cooking! Healthy, tasty and convenient using the crockpot. We made tacos but it would be just as yummy over rice or just by itself.

Layer the sweet potato, red peppers, onion, then the pork loin. Pour the can of tomatoes over the meat. Squeeze the lime, add pickled jalapeno juice and chipotle in adobo sauce. Sprinkle with all the spices, garlic, jalapeno and cilantro. Cook on High for 6 hours.

To serve, take 2 forks and shred the meat into bite-sized pieces and serve with veggies.

v 3-4 pound pork shoulder or pork tenderloin
v 2 large sweet potatoes, peeled and sliced 1/4 inch thick
v 1 red pepper, sliced
v 1 large onion, sliced
v 6 cloves garlic, minced
v 1 can fire-roasted tomatoes, pureed or in chunks (15 oz.)
v 1 lime
v 1 T. chipotle in adobo sauce
v 1 pickled jalapeno, chopped
v 1/4 cup pickled jalapeno juice
v 1/4 cup chopped cilantro
v 1/4 tsp. cinnamon
v 1/2 tsp. oregano
v 1 tsp. ground cumin
v 2 tsp. chili powder
v Salt and pepper