Iberian pork cheeks in red wine with baked potatoes and sweet potatoes

Prepare the vegetables the way you like them best.... I like to find pieces that are visible. Peel the potatoes and sweet potato and cut into not very thick slices as they are going to be seasoned and baked, once split, season with a little drizzle of oil and spices (I put garlic and onion powder, pepper, salt and paprika) put in the oven until they are soft. Once this is done, and the potato and sweet potato have been put in the oven, start by putting a fairly large frying pan, to seal the cheeks, once sealed, put them aside and put the vegetables to sauté, when they are soft add the wine, let the alcohol go and add the tomato, let the flavors come together a little bit.

In the slow cooker put the meat and the sauce and leave it in slow cooking for 4 hours. When this time is over, if you see that the sauce is not thick, you can either put it in a frying pan to reduce or remove the lid of the pot and put it in the slow cooker for the time it needs, but as I said, without the lid or leave it uncovered so that the steam can escape.

It is a delicious meat, very mellow....a delicacy of gods😜. Then you just have to accompany the meat with the potatoes and if you want to add a salad and it is a super complete dish.