The actual prep time of this version is pretty minimal since the bulk of the cooking is done in a crockpot. I used a pork tenderloin for the meat (just one, because it's the right amount to feed my little family), but it would be quite tasty with a different pork roast. And there was way more sauce than I needed for my one lone strip of pork. I think you could easily go up to a 2 or 3 pound roast without doubling the sauce recipe.
You can serve this as a main dish or shred/chunk it and use for taco filling. Warning: the chipotle packs a punch. If you don't like your food picante you might want to cut back on that ingredient or substitute some mild chili powder instead.
- Pork roast (up to 3 pounds)
- 2 tablespoons cooking oil
- 1 can diced tomatoes
- 3 tablespoons chipotle chilis in adobo sauce
- 1 tablespoon minced garlic
- 1 small yellow onion, chopped
- 1/2 cup whole almonds
- 2 ounces dark chocolate
- 1 teaspoon cinnamon
- 2 slices sandwich bread
- Heat oil over medium heat in a frying pan. Brown the pork on all sides then transfer to a slow cooker.
- In a blender, combine the tomatoes, chipotle, garlic, onion, almonds, chocolate, cinnamon, and bread. Blend well. This will look like a thick chili sauce.
- Pour sauce over the pork roast.
- Cook on low for 6-8 hours or on high for 3-4 hours.