Crockpot Pork Roast With Black Beans

Drain off the excess liquids and add the canned beans barbecue sauce and pepper. Bake until thermometer inserted into thickest part of pork registers 160F.

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Brown the ground pork in a skillet and drain well.

Crockpot pork roast with black beans. Roast pork 10 minutes. Add the garlic onion bell pepper jalapeno diced tomatoes and chicken broth. I think it is 22-26 minutes per pound.

Rub the mixture all over the pork and place in a 5- to 6-quart. Next add the diced bell pepper diced. Generously season meat with Adobo Seasoning.

Place the roast in the crock pot and then add the water or broth and onion. Arrange plantain slices around pork on baking sheet. Combine the oil thyme red pepper and 1 teaspoon each salt and black pepper in a small bowl.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and place on top of. Rub with 1 teaspoon oil. Sprinkle the pork with the chili powder cumin salt and pepper.

Step 1 Combine the beans orange juice broth garlic cumin and oregano in a 4- to 6-quart slow cooker. Preheat oven to 450 with racks set in upper and lower thirds. Cover the slow cooker and cook on LOW for 6 to.

Place pork on a rimmed baking sheet. Cover and cook on LOW for 4 to 6 hours. Season with cumin salt and pepper.

Rub the pork roast all over with the barbecue seasonings or seasoned salt. Cook for 2 to 3 hours longer. Add the canned diced tomatoes black beans and corn to the crock pot.

Add all ingredients except those for Cuban-Style Black Beans to a large crock pot then stir to combine. Add to a 6-quart crock pot. Place in a dutch oven or large pot w lid along with the mojo criollo cover and cook per package directions on meat.

Roast on upper rack until. Cook on low for 8-10 hours or until pork shreds easily with a fork. Preheat oven to 350.

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