Slow Cooker Pork Roast

• 3 pounds Pork Should Blade Or Picnic Roast (or 2 Tenderloins)
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Pepper
• 2 whole Apples, Chopped (about 2 Cups)
• 1 whole Sweet Potato, Peeled And Chopped (about 2 Cups)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Maple Syrup
• 4 cups Fresh Baby Spinach
• 2 cloves Garlic, Minced

1. Combine all of the marinade ingredients in a small bowl.
2. Place the pork roast (or tenderloins) in a large ziplock bag and pour the marinade over top, moving the meat around to coat it completely in the marinade.
3. Seal the bag and place in the refrigerator overnight, or freeze for up to 3 months.
4. If freezing, allow to thaw in the refrigerator for 12 days before continuing.
5. You can also just marinate it in the bowl of your slow cooker if youre cooking it the next day.
6. Place the roast (or tenderloins), along with the marinade, into the crock of a slow cooker.
7. Cook on low for 68 hours until the meat is cooked through and is very tender, it should be falling apart.
8. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
9. In a large bowl, toss the sweet potato and apples with the olive oil and maple syrup.
10. Spread on the prepared baking sheet and roast for 1520 minutes, or until tender.
11. In a large non-stick saucepan, saute the spinach and garlic until wilted, about 23 minutes.
12. Add the sweet potatoes and apples and stir to combine.
13. Remove the pork from the slow cooker and slice, or shred with two forks.
14. Serve with the sweet potato mixture.

balsamic vinegar, olive oil, garlic, rosemary, thyme, kosher salt, pepper, apples, sweet potato, olive oil, maple syrup, spinach, garlic

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-pork-roast/ (may not work)