Mexican-Style Slow-Cooker Pork Roast with Chipotle Sauce

Ingredients

• One 28-ounce can whole tomatoes
• 2 tablespoons chopped canned chipotle chiles in adobo (about 3 chiles)
• 5 garlic cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup low-sodium chicken broth
• 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
• 2/3 cup chopped fresh cilantro
• Corn tortillas or flour tortillas, warmed
• Accompaniments: Cilantro sprigs, chopped green onion and sour cream