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Pork Roast Cubano

Total Time

Prep: 30 min. Cook: 7 hours

Makes

8 servings

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
Pork Roast Cubano Recipe photo by Taste of Home

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 meat.
  2. Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya.

Nutrition Facts

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

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