Pork Verde - slow-cooked

By Janes_kitchen

Ingredients

• 3 med. carrots, sliced
• 1 boneless pork shoulder roast (3-4 LBS)
• trimmed
• 1 can (15oz) black beans, rinsed &
• drained
• 1 can (10oz) green enchilada sauce
• 1/4 C minced fresh cilantro
• 1 TBL cornstarch
• 1/4 C cold water
• hot cooked rice

Details

Servings 4

Preparation

Step 1

place carrots in 5-qt slow cooker
cut roast in 1/2
place in slow cooker
add beans, enchilada sauce & cilantro
cover & cook on low for 4 1/2 - 5 hrs
or meat therm reads 160

remove 1/2 of roast to serving platter
keep warm
set aside remaining 1/2 to cool

skim fat from cooking juices
transfer remaining cooking liquid,
carrots & beans to sm. saucepan
bring to boil
combine cornstarch & water until smooth
gradually stir into pan
bring to boil
cook & stir for 2 min or until
thickened

serve w/ meat & rice

USE OTHER 1/2 ROAST FOR SANDWICHES,
TACO'S, ETC.