Name: Slow-Cooker Peach and Green Chile Pork
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 8 servings
Cuisine: North America, Mexican
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

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

Instructions

1 Season the pork with salt, pepper and smoked paprika. Place into a 5- or 6-quart slow cooker. Add the onions, peaches and bacon. In a small bowl, combine the enchilada sauce, green chiles, barbecue sauce and garlic, then pour over the roast.

2 Slow-cook the pork

3 Cook the meat and sauce, covered, on low for six to eight hours or until the meat is tender.

4 Thicken the sauce

5 Remove the pork from the slow cooker and shred the meat. Transfer the cooking liquid to a small saucepan and skim the fat. In a small bowl, mix cornstarch and water until smooth, then stir into the cooking juices. Bring to a boil. Cook and stir the sauce until it thickens, one to two minutes.

6 Serve with pork and hot cooked rice. Garnish with green onions, if desired.