Tropical Triple Pork Recipe

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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.
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds boneless pork loin roast
  • 3/4 pound Johnsonville® Andouille 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

  1. 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.
  2. 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

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