1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) green enchilada sauce
1/4 cup minced fresh cilantro
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Add To Shopping List
Let's Make It
Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro.
Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer reads 160°F.
Remove one half of roast to a serving platter; keep warm. Set aside remaining half to cool (Cover and refrigerate.) Skim fat from cooking juices. Transfer the remaining cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and rice.