Crock Pot Pork And Black Bean Casserole - cooking recipe

Ingredients

1 1/2 lbs boneless pork shoulder, cut into 1-inch cubes
1 (14 ounce) can Mexican-style tomatoes
1 (19 ounce) can black beans, rinsed
2 tablespoons dry garlic granules
2 jalapenos, seeded and chopped
1 medium onion, chopped
3 carrots, cleaned and chopped into 3/4-inch pieces
1 (12 ounce) can canned corn niblets
1 celery rib, chopped
1/2 cup tomato juice
1 teaspoon adobo seasoning (use more if you like spicey)
1 cup barbecue sauce (I used Bull's Eye Original)

Preparation

Place all the ingredient except the BBQ sauce in your crock pot, stir to mix it up a bit.
Turn on low and leave for 6 hours, add BBQ Sauce leave for 1 more hour.
You may speed up the cooking by starting it on High for 2 hours then to low for 2 more add BBQ sauce and cook for a further hour on low.
Serve with either noodles or rice.