Cooking Directions

• Season the pork as desired.  Coat the pork with the flour.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often.  Pour off any fat.
• Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.
• Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender.  Season to taste.  Sprinkle with the cilantro and serve with the rice.

Ingredients

• 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
• 0.25 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 jar (16 ounces) Pace® Salsa Verde
• 2 large red and/or green pepper, diced (about 2 cups)
• 3 large carrot, thickly sliced (about 1 1/2 cups)
• 1 tablespoon chopped cilantro
• 6 cups hot cooked long grain white rice (from about 2 cups uncooked)