Name: Pork Roast Cubano
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 8 servings
Cuisine: Caribbean, Cuban
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

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

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Pork Roast Cubano

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Yield:8 servings

Prep:30 min

Cook:7 hours

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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

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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 meat.

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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