Slow-Cooked Pork Verde

By shelliec

Nutrition Facts: 6 ounces cooked pork with 3/4 cup sauce (calculated without rice) equals 322 calories, 12 g fat (4 g saturated fat), 70 mg cholesterol, 675 mg sodium, 24 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

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

Details

Servings 6
Preparation time 15mins
Cooking time 19mins

Preparation

Step 1

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 one half of roast to a serving platter; keep warm. Set aside remaining half to cool.

Skim fat from cooking juices. Transfer the remaining 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.

Cover and refrigerate reserved meat for Pork Panini & Spiced Fries (recipe on page 00) or save for another use.