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Tropical Triple Pork Recipe

With a busy day ahead, I threw this jambalaya-style main dish together using items I had on hand—it was so easy! When I served it at dinner, it earned rave reviews from my guests.

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Tropical Triple Pork Recipe

Prep: 25 min. Cook: 5 hours

Yield: 8 Servings

25 300 325

Ingredients

1-1/2 pounds boneless pork loin roast
3/4 pound Johnsonville® Andouille Dinner Sausage links, sliced
1-1/2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
2 medium mangoes, peeled and chopped
1 medium onion, chopped
1 cup roasted sweet red peppers, cut into strips
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice

Directions

Place roast in a 5-qt. slow cooker. Add sausage and ham. Stir in the tomatoes, mangoes, onion, red peppers, bay leaf, salt and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
Remove roast to a plate. Discard bay leaf. Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Yield: 8 servings.

Originally published as Tropical Triple Pork in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p45