Crock Pot Pork and Black Bean Casserole
- Reviews 1
Ready In: 7 hrs 15 mins
Serves: 6
Ingredients
- 1 1⁄2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 (14 ounce) can Mexican-style tomatoes
- 1 (19 ounce) can black beans, rinsed
- 2 tablespoons dry garlic granules
- 2 jalapenos, seeded and chopped
- 1 medium onion, chopped
- 3 carrots, cleaned and chopped into 3/4-inch pieces
- 1 (12 ounce) can canned corn niblets
- 1 celery rib, chopped
- 1⁄2 cup tomato juice
- 1 teaspoon adobo seasoning (use more if you like spicey)
- 1 cup barbecue sauce (I used Bull's Eye Original)
Directions
- Place all the ingredient except the BBQ sauce in your crock pot, stir to mix it up a bit.
- Turn on low and leave for 6 hours, add BBQ Sauce leave for 1 more hour.
- You may speed up the cooking by starting it on High for 2 hours then to low for 2 more add BBQ sauce and cook for a further hour on low.
- Serve with either noodles or rice.
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