Ingredients
12
12 servings
- •3 tablespoons Worcestershire sauce
- •1 tablespoon garlic pepper
- •3 pounds pork picnic roast
- •1 large onion, diced
- •2 (4 ounce) cans diced green chile peppers, drained
- •1 (14.5 ounce) can chicken broth
- •2 (15.5 ounce) cans great northern beans, drained
- •3 (7 ounce) cans green salsa
Instructions
- Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
- Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
- Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 403
- Carbohydrate: 22g
- Fat: 23g
- Fiber: 4g
- Protein: 25g
- Sugar: 4g
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