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This is one of those meals you can dump in a bag, pop in your freezer and pull out when you need a very easy night of cooking. 6-8 hours in a slow cooker and you are ready to dig in!
Did I mention that it makes the house smell like heaven when you come home? Even finicky eatters seem to like it – I made it for a food swap group and they all raved!
That being said, I am going through all of my favorite recipes to tweak them and make them healthier so they fit in with the meal planning concept of my 10 week kick boxing fitness routine. (you will hear more about that later…) Each meal needs: protein, veggie and carbs…this is a great example of what we are having for meals at our house right now!
Crock Pot Cuban Pork Roast
- 2-3 # Pork Roast
- 1# baby carrots
- 1 sliced yellow onion
- 1 tsp minced garlic (or 1-2 cloves diced fresh)
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1 can black beans, drained
If you are making this ahead of time, place all items except the beans in a one gallon ziploc bag and feel free to freeze. Please thaw before popping into your slow cooker to help your family avoid food poisoning.
Place all items, except beans in your slow cooker and let rip on low for 6-8 hours. in the last half hour, add that can of beans. The roast will be juicy and flavorful, the carrots and onion tender and we simply serve the veggie mix over cooked rice, then rip into it like monkeys on a cupcake!