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Recipe Summary

prep:
30 mins
slow-cook:
8 hrs
total:
8 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart slow cooker stir together the brown sugar, white part of green onions, orange peel, orange juice, mustard, cider vinegar, ginger, jerk seasoning and cumin. Drain pineapple, reserving juice. Add the juice to the slow cooker; stir to combine. Place pineapple in a small bowl; cover and chill until serving time.

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  • Season pork with salt and pepper. Add oil to an extra-large skillet and heat over medium-high heat. Add pork and brown on all sides.

  • Stir sweet potatoes into mixture in slow cooker. Place pork on top. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4-1/2 to 5 hours. Remove pork from cooker to a platter; cover and keep warm. Stir beans into mixture in cooker. Let stand 10 minutes to heat through. Cut pork into serving-size pieces. Remove bean mixture with a slotted spoon. Serve pork and bean mixture over rice. Drizzle with cooking liquid, garnish with remaining green onions, and serve with chilled pineapple.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

417 calories; fat 9g; cholesterol 62mg; saturated fat 2g; carbohydrates 61g; mono fat 4g; poly fat 1g; insoluble fiber 7g; sugars 20g; protein 26g; vitamin a 7968.8IU; vitamin c 14.2mg; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 6.3mg; vitamin b6 0.6mg; folate 24.2mcg; vitamin b12 0.5mcg; sodium 759mg; potassium 818mg; calcium 80.8mg; iron 2.9mg.
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