Salsa Verde Pork and Sweet Potato Bowl

• boneless pork loinpatted dry24 oz
• sweet potatopeeled and cut into 1-inch cubes32 oz
• white beansdrained and rinsed2 can
• salsa verde2 can
• red onionthinly sliced1/2 lb
• garlicminced2
• olive oil4 tsp
• cumin1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and cut the sweet potato into 1-inch cubes, thinly slice the red onion, and mince the garlic. Pat the pork dry; do not rinse it, then season all sides with the kosher salt, black pepper, and cumin.
2. 2Place the sweet potato, white beans, red onion, garlic, and salsa verde in the slow cooker and stir to combine. Set the pork on top and drizzle it with the olive oil.
3. 3Cover and cook on low for 4-5 hours, until the sweet potato is fork-tender and the thickest part of the pork reads 145°F (63°C) on an instant-read thermometer. Transfer the pork to a clean plate and wash the board, knife, and hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
4. 4Let the pork rest for at least 3 minutes, then slice it. Stir the slow-cooker mixture, taste, and adjust with salt and black pepper before serving the pork over it.