Slow-Cooked Pork Verde

1. 1

   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 thermometer reads 160u00b0. Remove roast to a serving platter; keep warm.

2. 2

   Skim fat from cooking juices. Transfer the 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.

* Per serving · 4 servings · Values may vary.

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