Ingredients
3 pounds boneless pork shoulder butt roast2 tablespoons olive oil1 can (15 ounces) black beans, rinsed and drained1 medium sweet potato, cut into 1/2-inch cubes1 small sweet red pepper, cubed1 can (13.66 ounces) light coconut milk1/2 cup salsa verde1 teaspoon minced fresh gingerroot2 green onions, thinly slicedSliced papaya
Preparation
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.
