2lbsSweet Potatothe orange ones approximately 2 large or 3 medium
1large yellow onionsliced into ¼ inch wedges
21/4lbspork butt
2tablespoonbrown sugar & chili dry rubsee recipe below
2-3tablespoonfire roasted green chilies
optional: 2 tablespoon apple cider or white vinegar
Instructions
Peel the sweet potatoes and cut them into large 4 inch chunks, about 6 pieces per potato.
Place the potato, onion and chilies in the slow cooker in an even layer. Add the optional vinegar if desired.
Split your roast into 2 pieces and pat the dry rub over all sides of both pieces. Set the roast on top of the vegetables. Cover and cook on low for 8-10 hours. The pulled pork is ready to serve when it easily pulls apart with a fork. Shred the pork into the potatoes and serve hot.
Notes
If needed, coax skeptical diners to try this by adding a dab of barbecue sauce.