You will prepare everything to marinade overnight.
Mix all the rub ingredients together. Rub the pork well, ziplock and fridge. Save the left over rub for the sauce.
Mix everything together and adjust to taste. I'm a fan of tangier sauces for pork, so I use a bit more vinegar.
Chop up the onions, sweet potatoes and garlic. The onions and garlic are nicer chopped small, so they melt. The sweet potatoe is better chipped larger--too small and it turns to mush.I leave them at roughly 2-3" pieces.
Add the sauce to the pork in the ziplock and rub well. Don't forget the left over rub! Throw in the rest of the fillings, including the bay leaf. Let this sit and marinade over night.
The next morning, take out the ziplock and let sit until it's room tempurate, roughly 30 minutes. Drop it off into the crock pot, making sure the pork is sitting on the onions. If there's not enough sauce to come up about half way, add a little water. Cook it on low for 8-10 hours.
When you get home from work, you'll want to reduce the sauce. Take out the pork and sweet potatoes and wrap them in foil. I store it in the microwave to maintain its heat. Don't turn on the microwave!!! Pour the sauce into a pot and reduce. I like to steam some veggies as the sauce reduces. Taste the sauce as it reduces and adjust to taste. To make a thicker sauce, add a little arrow root flour like you would corn starch.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 44.6mg||14 %|
|Sodium 463.2mg||16 %|
|Potassium 874.8mg||23 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 67.4g|
|Protein 18.2g||26 %|
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Calories per serving: 468
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