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Slow-Cooked Pork Verde

Comforting and hearty, our favorite midweek entree is perfect cool weather fare. Serve with French bread and a green salad for a well-rounded supper. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 3 medium carrots, sliced
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) green enchilada sauce
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  • Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro. Cover and cook on low until tender, 6 to 8 hours. Remove roast to a serving platter; keep warm.
  • Skim fat from cooking juices. Transfer the cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and rice.
Nutrition Facts
1 serving: 346 calories, 18g fat (6g saturated fat), 101mg cholesterol, 384mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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