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Slow-Cooked Pork Verde

 Slow-Cooked Pork Verde
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
8 ServingsPrep: 15 min. Cook: 4-1/2 hours


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.