Cooking Directions

• Place the potatoes in a 4 to 6-quart slow cooker and top with the pork.Stir the gravy, thyme, red pepper and peas in a medium bowl. Pour the gravy mixture over the pork and potatoes.Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.

Ingredients

• 2 pounds sweet potato, peeled and cut into 2-inch pieces (about 2 cups)2 pounds boneless pork shoulderroast , cut into 1-inch pieces1 can (14 1/2 ounces) Campbell’s® Chicken Gravy1 teaspoon dried thyme, crushed0.5 teaspoon crushed red pepper1 can (about 15 ounces) black eyed peas, rinsed and drained