Fall-apart pork roast

By brider

Ingredients

• 2/3 cups whole almonds
• 2/3 cup raisins
• 3 tablespoons vegetable oil, divided
• 1/2 cups chopped onion
• 4 cloves garlic, chopped
• 2 3/4 pounds lean boneless pork shoulder roast, well trimmed
• 1 can 14 1/2 ounces diced fire roasted tomatoes or diced tomatoes un drained
• 1 cup cubed bread
• 1/2 cup chicken broth
• 2 ounces Mexican chocolate, chopped
• 2 tablespoons chipoltle peppers in adobo sauce chopped
• 2 teaspoon salt
• fresh cilantro

Preparation

Step 1

Heat large skillet over medium high heat. Add almonds and toast 3 to 4 minutes, stirring frequently, until fragrant. Add raisins. Cook 1 to 2 minutes longer, stirring constantly, until raisins begin to plump. Place half of almond mixture in large mixing bowl. Reserve remaining half for garnish. In same skillet, heat 1 tablespoon oil. Add onion and garlic. Cook 2 to 3 minutes, stirring constantly, until softened. Add to almond mixture, set aside. Heat remaining oil in same skillet. Add pork roast and brown on all sides, about 5 to 7 minutes. Transfer to crock pot slow cooker. Combine tomatoes with juice, bread, broth, chocolate, chipotle peppers and salt with almond mixture. Process mixture in blender, in 2 or 3 batches until smooth. Poor mixture over pork. Cover and cook on low 7 to 8 hours or on high for 3 or 4 hours. Remove roast from crock pot . Whisk sauce until smooth ans spoon over roast. Garnish with reserved almond mixture and chopped cilantro if desired.