Mexican-Style Slow-Cooker Pork Roast with Chipotle Sauce

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I like to cook, especially when it's healthful, but not above some serious comfort foods

CHIPOTLE SAUCE

One 28-ounce can whole tomatoes

2 tablespoons chopped canned chipotle chiles in adobo (about 3 chiles)

5 garlic cloves

1 teaspoon dried oregano

½ teaspoon ground cumin

1 cup low-sodium chicken broth

PORK ROAST

1 4-pound boneless pork shoulder roast, butterflied

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

3 tablespoons canola oil

1 pound medium red-skinned potatoes (about 4), halved lengthwise

1 onion, halved and cut into 1-inch- wide strips

2 yellow bell peppers, seeded, and cut into 1-inch-wide strips

1 poblano chile, seeded and cut into 1-inch- wide strips

⅔ cup chopped fresh cilantro

Corn tortillas or flour tortillas, warmed

Accompaniments: Cilantro sprigs, chopped green onion and sour cream

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