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