Pork Roast Cubano

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

Total Time Prep: 30 min. Cook: 7 hours

Yield 8 servings

Test Kitchen Approved

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

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 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.

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

Recipe Creator