Slow-Cooker Peach and Green Chile Pork

Total Time Prep: 20 min. Cook: 6 hours
Yield 8 servings
Contest Winner
Test Kitchen Approved
This slow-cooker peach and green chile pork recipe adds a sweet and smoky twist to classic pork chile verde.

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon smoked paprika
  • 1-1/2 cups chopped onion
  • 8 ounces frozen unsweetened sliced peaches
  • 1/3 cup crumbled cooked bacon
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • 2 tablespoons barbecue sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice
  • Thinly sliced green onions, for garnish

Directions

  1. Season pork with salt, pepper and paprika. Place into a 5- or 6-qt. slow cooker. Add onions, peaches and bacon.
  2. In a small bowl, combine enchilada sauce, green chiles, barbecue sauce and garlic. Pork over roast. Cook, covered, on low until meat is tender, 6-8 hours.
  3. Remove pork from slow cooker and shred. Transfer cooking liquid to a small saucepan; skim fat.
  4. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and hot cooked rice. Garnish with green onions, if desired.

Nutrition Facts

1 serving: 438 calories, 25g fat (9g saturated fat), 138mg cholesterol, 785mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 41g protein.

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