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Slow-Cooked Pork Verde Recipe

Slow-Cooked Pork Verde Recipe photo by Taste of Home

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Comforting and hearty, this midweek entree is perfect winter fare. Serve with French bread and a salad for a well-rounded supper. Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Slow-Cooked Pork Verde Recipe

Prep: 15 min. Cook: 4-1/2 hours

Yield: 8 Servings

15 270 285

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. Yield: 8 servings.

Leftover: Pork Panini & Spiced Fries

Originally published as Slow-Cooked Pork Verde in Simple & Delicious January/February 2010, p12

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Slow-Cooked Pork Verde

Slow-Cooked Pork Verde

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(11-17) of 17 reviews

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Reviewed on Jan. 29, 2011 by whitneydot

I love Taste of Home recipes and always follow the recipe exactly the first time I make a dish. This meal was so awful! I thought the recipe sounded interesting and delicious but it was anything but. Will not be making this one again.

Reviewed on Dec. 13, 2010 by burum7

Great recipe. I would make it again. I added onions.

Reviewed on Sep. 21, 2010 by sk06ter

This was a very simple, but very tasty recipe. I tweaked it just a bit to use ingredients I had on hand. I used a pork loin instead of the roast and added onion. I will be making this recipe again.

Reviewed on May. 18, 2010 by Shoes58

fabulous!! my husband is in love. I did spice it up some with diced jalapenos and minced shallot but other wise i followed steps right down the line. Served with warm tortillas and had a ball!

Reviewed on Feb. 08, 2010 by melissatwy

A great twist for a pork roast. The amount of cilantro was just right without being overpowering.

Reviewed on Feb. 04, 2010 by Theresar

This was very good, which suprised me, I usually don't care for Mexican. I made exactly as reicpe stated, roast was tender juicy & flavor perfect. Passed it on to friends.

Reviewed on Jan. 28, 2010 by jamayla

This was a new recipe to me and I always make it exactly as the recipe states the first time. My family and I eat it and if we like it I figure out how to "tweek" it if needed. I thought this was an awesome recipe and have given it to all my family members...

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