SMOKY RED PORK ROAST

1 (approx 4 lb) pork shoulder roast

1 can (14.5-oz) stewed tomatoes, drained

1 can (6-oz) tomato paste with basil, oregano, garlic

1 cup chopped red bell pepper

2 to 3 canned chipotle peppers in adobo sauce, finely chopped and mashed with a fork (remove seeds before mashing, if you prefer less heat)

1 tsp salt

1 1/2 to 2 tablespoons sugar

Spray crock-pot /slow cooker with nonstick cooking spray. Place pork, fat side up, into cooker. Combine remaining ingredients, except sugar, in a small bowl; pour over pork.

Place lid on cooker and cook on high 5 hours. Scrape the tomato mixture from pork into the crock-pot juices. Transfer meat to a cutting board and let stand 15 minutes.

Stir the sugar into the cooking liquid. Cook, uncovered, on high 15 minutes.

To serve, remove fat from pork and slice. Pour the sauce over the pork slices.

Yield: 8 servings

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