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Pork Roast Cubano

 Pork Roast Cubano
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
8 ServingsPrep: 30 min. Cook: 7 hours

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

  • 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.
  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Pork Roast Cubano (continued)

Wine (continued)
Grigio
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