Recipe 66: Slow-Cooked Pork Verde (Taste of Home)

Prep: 15 minutes

Cook: 4 1/2 hours

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 for 4-1/2 to 5 hours or until a meat thermometer reads 160°. 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.

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