Minutes Prep time: 30
Minutes Total time: 510
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies & Chipotle Peppers, undrained
1 can (20 oz each) pineapple chunks in juice, drained
1 small onion, cut into large chunks
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
4 pounds boneless pork shoulder
2 cups long-grain white rice, uncooked
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
shredded Colby Jack cheese and sour cream, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 56 mg | 6% |
| Carbohydrate | 42 g | 14% |
| Cholesterol | 79 mg | 26% |
| Total Fat | 19 g | 30% |
| Iron | 3 mg | 17% |
| Calories | 451 kcal | 23% |
| Sodium | 708 mg | 30% |
| Protein | 25 g | 50% |
| Saturated Fat | 7 g | 35% |
| Sugars | 6 g | 1% |
| Vitamin C | 7 mg | 11% |
Spray inside of 6-quart slow cooker with cooking spray. Pour chipotle Ro*Tel®, pineapple chunks, onion, salt, pepper, and garlic powder into blender container and blend until smooth.
Place pork shoulder in slow cooker and pour pineapple sauce over. Cover and cook on low about 8 hours or on high about 6 hours.
Cook rice according to package directions. Microwave corn according to package directions; pour into medium bowl. Stir in black beans, red onion, cilantro, and lime juice.
Shred pork with 2 forks. Serve pork over rice with corn salsa, cheese, and sour cream!
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