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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 to 8 servings
- Calories 233
- Total Fat (g) 8
- Saturated Fat (g) 3
- Monounsaturated Fat (g) 4
- Polyunsaturated Fat (g) 1
- Cholesterol (mg) 77
- Sodium (mg) 444
- Carbohydrate (g) 15
- Total Sugar (g) 5
- Fiber (g) 4
- Protein (g) 25
- Vitamin C (DV%) 187
- Calcium (DV%) 10
- Iron (DV%) 14
*Percent Daily Values are base on a 2,000 calorie diet
Cajun Pork
Makes: 6 to 8 servings
Prep: 20 minutes
Cook: Low 6 hours, High 3 hours; plus 30 minutes on High
Cook: Low 6 hours, High 3 hours; plus 30 minutes on High
Ingredients
- Nonstick cooking spray
- 2 1/2 to 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
- 2 medium yellow sweet peppers, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning
- 1 14 1/2-ounce can diced tomatoes with green pepper and onion, undrained
- 1 16-ounce package frozen cut okra
- 1 6-ounce package quick-cooking brown rice, cooked according to package
- Bottled hot pepper sauce (optional)
Directions
Lightly coat a large skillet with cooking spray. Heat over medium heat. In hot skillet cook meat, half at a time, until brown; drain off fat.
In a 3 1/2- or 4-quart slow cooker place meat and sweet peppers. Sprinkle with Cajun seasoning. Top with undrained tomatoes.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
If using low-heat setting, turn to high-heat setting. Stir in frozen okra. Cover and cook 30 minutes more. If desired, pass hot pepper sauce. Serve over rice.
