2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces0.25 cup all-purpose flour2 tablespoons vegetable oil1 jar (16 ounces) Pace® Salsa Verde2 large red and/or green pepper, diced (about 2 cups)3 large carrot, thickly sliced (about 1 1/2 cups)1 tablespoon chopped cilantro6 cups hot cooked long grain white rice (from about 2 cups uncooked)
Season the pork as desired. Coat the pork with the flour.Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.Stir the pork, salsa verde, 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. Season to taste. Sprinkle with the cilantro and serve with the rice.