Crockpot Cuban Style Pork

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Crockpot Cuban Style Pork

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• Author: Staff

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Ingredients

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1 Tb cooking oil
3 lb pork shoulder roast
2 sweet potatoes
1 red bell pepper
1 can (13 oz.) coconut milk
½ c salsa
½ tsp salt
½ tsp black pepper
1 tsp grated fresh ginger
3 scallions (green onions), sliced

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Instructions

To begin, heat the cooking oil in a large skillet over medium high heat.

Brown the roast on both sides and then place it in your crockpot.

Peel the sweet potatoes and cut them into 1 inch pieces.

Dice the pepper.

Spread the potatoes and pepper over the top of the roast.

In a bowl, combine the coconut milk, salsa, salt, pepper and ginger. Whisk together and pour over the top of the crockpot contents.

Cover and cook on low for 9-10 hours or until the pork is tender. Pull the pork apart with two forks and place in a bowl with some of the sweet potato chunks.

Sprinkle with sliced scallions.

Enjoy!

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Crockpot Cuban Style Pork with sweet potatoes and peppers.

To begin, heat a tablespoon of cooking oil in a skillet over medium high heat. Place a 3 pound pork shoulder in the skillet and brown it on both sides. Place it in the crockpot.

Peel and cut two sweet potatoes into 1 inch pieces.

Dice a red bell pepper. Place the sweet potatoes and pepper in the crockpot over the top of the roast.

In a bowl, combine 13 ounces of coconut milk, a half cup of your favorite salsa, a half teaspoon each of salt & pepper, and a teaspoon of grated fresh ginger. Whisk those together.

Pour the milk mixture over the top of the crockpot contents. Cover and cook on low for 9-10 hours or until the pork is tender.

Pull the pork apart with two forks and place in a bowl with some of the sweet potato chunks.

Sprinkle with sliced scallions.

Enjoy! Get the printable version here: Crockpot Cuban Style Pork