Slow Cooked Pork Verde
Slow Cooked Pork Verde
Notes
Try adding something spicier.
Ingredients
- 9 medium carrots, sliced
- 3-4 pounds boneless pork shoulder
- 1 15-ounce can black beans, drained
- 2 10-ounce cans green enchilada sauce
- 3 teaspoons dried cilantro
- 1 Tablespoon cornstarch
- 1/4 cup cold water
Instructions
- In a slow cooker, layer carrots, pork, beans, sauce and cilantro.
- Cover and cook on low for 4 1/2 to 5 hours or until meat is 160 degrees.
- Remove roast and skim fat from juices.
- Transfer liquid and vegetables to a medium saucepan and boil.
- Combine cornstarch and water and stir into mixture.
- Return to boil.
- Cook for 2 minutes until thickened, stirring constantly.