Slow-Cooked Pork Verde

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Slow-Cooked Pork Verde

Post  justmecookin on Fri Jan 07, 2011 4:50 pm

Slow-Cooked Pork Verde

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

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. Makes 4 servings.


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