A slow-cooker liner keeps the edges of the mixture from burning and sticking to the slow cooker. Lime salsa lends a refreshing hint of citrus.



  • 2 pounds boneless pork shoulder roast

  • 1 ½ teaspoons ground cumin

  • 1 tablespoon cooking oil

  • Slow cooker liner

  • 1 15 ounce navy beans, rinsed and drained

  • 1 15.5 ounce hominy, rinsed and drained

  • 1 16 ounce tequila-lime salsa

  • 1 ¼ cups water

  • Lime wedges (optional)


  • Trim fat from meat; cut meat into 1-inch pieces. In a medium bowl toss meat with cumin. In a large skillet brown pork, half at a time, in hot oil; drain off fat.

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  • Line a 3-1/2- or 4-quart slow cooker with slow cooker liner. In the cooker combine pork, navy beans, and hominy. In a large bowl combine salsa and the water. Pour over pork mixture.

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  • Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, serve with lime wedges.

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Nutrition Facts

557 calories, 20 g fat (6 g saturated fat, 4 g polyunsaturated fat, 8 g monounsaturated fat), 151 mg cholesterol, 1186 mg sodium, 41 g carbohydrates, 8 g fiber, 7 g sugar, 52 g protein.


1 Ratings
  • 4 Rating Star 1