Prep: 15 minutes
Cook : 5 hours
Makes: 6 servings
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 jar (16 ounces) Pace Salsa Verde
2 large red and/or green peppers, diced (about 2 cups)
3 large carrots, thickly sliced (about 1 1/2 cups)
Chopped fresh cilantro leaves
Hot cooked rice
Place the pork into a large bowl. Add the flour and toss to coat.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook in 2 batches until it’s well browned.
Stir the pork, salsa, 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. Sprinkle with the cilantro and serve with the rice.