Looking for something new to do with that pork in your freezer?
If you like the flavor combination of sweet and spicy, get it out, let it thaw, and make this.
I used a 2-lb boneless loin ribeye roast, but I think results would be equally pleasing with a tenderloin, shoulder roast, or even chops. You may need to adjust cook time depending on whether you're using a boneless or bone-in cut.
Ingredients
2 stalks celery, coarsely chopped
1 small onion, sliced
2-3 lbs pork
2 medium sweet potatoes, quartered
1 tsp Cajun seasoning
1 tsp ground cinnamon
1/2 tsp salt
Honey or maple syrup
Directions
Place celery and onion in bottom of slow cooker.
Set pork roast on top of vegetables.
Set pork roast on top of vegetables.
Arrange potatoes around meat, and sprinkle all evenly with Cajun seasoning, cinnamon, and salt.
Drizzle honey or maple syrup lightly over top.
Cook on low for 3-6 hours, depending on how tender you like your pork and how mushy you like your sweet potatoes. The longer it cooks, the more tender/mushy it gets, so check the texture at the 3-hour mark and adjust accordingly.
Slice roast, and serve meat and potatoes with a slotted spoon, drizzling with pan juices if desired. Sprinkle on additional Cajun seasoning if you like more zing.
Side dish suggestions: corn on or off the cob, cole slaw, tossed salad, corn bread, and/or your favorite steamed green vegetable
(Recipe inspired by this one from Food Done Good, which is equally tasty, but without the spice!)
