|This is after we already ate some, and I put the sliced pork back in the crock to stay in its juices.|
1 1/2 pound pork roast (I don't know much about different cuts; I used a sirloin roast, but choose whatever is your favorite)
1/2 large onion
2-3 cloves garlic, minced
2 medium carrots, peeled, and cut crosswise on the diagonal into 1/2" slices
1 bay leaf
7 oz can diced green chiles
1 tablespoon tomato paste
1/2 cup chicken broth
1-2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
fresh ground pepper
1 cup grape tomatoes
Slice the onion into quarters, then into thin slices. Separate rings and layer on bottom of crock.
Layer with minced garlic and sliced carrots. Add bay leaf (remember to remove before serving.)
Place roast in center of crock on top of onions/carrots, topping with fresh ground pepper to taste.
In a small bowl, whisk together chiles, cumin, oregano, salt, tomato paste, broth, and vinegar. Pour evenly over roast. Add grape tomatoes around perimeter. Cover, cook 6-7 hours on low. Remove roast and slice, serve with hearty spoonfuls of vegetables and broth and garnish of chopped fresh parsley (or cilantro).