Seasoned Porketta Roast with Garlic Potatoes and Spinach Pomegranate Salad

Ingredients:

• 2 seasoned porketta roasts
  
• 3 lb. red potatoes, washed and cubed
  
• Water
• 2 garlic cloves, minced
• 1 cup sour cream
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
  
• 1 cup pomegranate, seeded
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Method:

In a greased 2 - 2 ½ quart slow cooker, place pork roasts. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. When done, remove from slow cooker and place on a serving platter.

Place cubed potatoes in a large pot and cover with water. Cook until potatoes are tender, drain. After draining well, return to cooking pot and add minced garlic and sour cream. Mash potatoes with a potato masher or hand mixer. Serve warm.

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and pomegranate. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.