Place pork roast in slow cooker with 16 oz tomatillo salsa.

Cook in slow cooker on low for 6 – 8 hours.

While roast is cooking, preheat oven to 400°F.

Toss sweet potato wedges with olive oil, salt, pepper, garlic powder and ajun spice blend. Bake for 25 – 30 minutes or until tender and crispy.

Meanwhile, cut the tops of the poblano peppers, remove seeds and wash. Steam for 3 – 6 minutes or until they just start to turn soft. Let cool.

Once pork is fully cooked, remove it from the slow cooker and shred with 2 forks. You can add some of the remaining liquid from the slow cooker for extra moisture in the pork.

Stuff each pepper with ¼ of the pork and place on a sheet tray. Brush with olive oil. Roast for about 6 – 10 minutes or until peppers start to brown.

Serve 1 stuffed pepper with ¼ of the sweet potatoes and 2 oz additional tomatillo salsa.