Print Options

 
 
 
 Print
Pork Roast Cubano Recipe

Pork Roast Cubano Recipe

It takes me just minutes to prepare this recipe and the slow cooker does the rest of the work! It's a one-dish meal that's real comfort food for my family. —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 30 min. Cook: 7 hours YIELD:8 servings

Ingredients

  • 3 pounds boneless pork shoulder butt roast
  • 2 tablespoons olive oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium sweet potato, cut into 1/2-inch cubes
  • 1 small sweet red pepper, cubed
  • 1 can (13.66 ounces) light coconut milk
  • 1/2 cup salsa verde
  • 1 teaspoon minced fresh gingerroot
  • 2 green onions, thinly sliced
  • Sliced papaya

Directions

  • 1. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over top.
  • 2. Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya. Yield: 8 servings.

Nutritional Facts

6 ounces cooked pork with 3/4 cup vegetables equals 430 calories, 24 g fat (9 g saturated fat), 101 mg cholesterol, 322 mg sodium, 18 g carbohydrate, 5 g fiber, 33 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.