Crock Pot Pork and Black Bean Casserole
Dive into the comforting flavors of this Crock Pot Pork and Black Bean Casserole, a hearty and effortless slow-cooker dish perfect for busy weeknights or cozy family dinners. Featuring tender, slow-cooked cubes of pork shoulder, protein-packed black beans, and a medley of vibrant vegetables like bell peppers, corn, and tomatoes, this casserole bursts with Tex-Mex-inspired goodness. A blend of bold spices—chili powder, smoky paprika, and cumin—creates a rich, savory depth that fills your kitchen with irresistible aromas. Ready in just 20 minutes of prep and a leisurely 6-8 hours in the slow cooker, this recipe is a true set-it-and-forget-it masterpiece. Serve it topped with fresh cilantro, a squeeze of lime, and optional garnishes like sour cream and cheddar cheese for a customizable, flavor-packed dish that will delight your taste buds. Perfect for meal prep and easy reheating, this one-pot wonder is destined to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder (cut into 1-inch cubes)
- 2 cups black beans (canned, drained and rinsed)
- 1 can (14.5 oz) diced tomatoes (canned, with juices)
- 1 large yellow onion (chopped)
- 2 bell peppers (chopped, any color)
- 3 garlic cloves (minced)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano (dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth (low-sodium)
- 1 cup corn kernels (frozen or fresh)
- 0.25 cup cilantro (chopped, for garnish)
- 4 lime wedges (for serving)
- 1 cup shredded cheddar cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Prepare the ingredients by cutting the pork into 1-inch cubes, chopping the onion and bell peppers, and mincing the garlic.
In a slow cooker, layer the black beans, pork, diced tomatoes (with juices), chopped onion, and bell peppers.
Sprinkle the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper evenly over the ingredients.
Pour the chicken broth into the slow cooker to provide moisture for cooking.
Add the minced garlic on top, cover the slow cooker with its lid, and set to cook on LOW for 6-8 hours or HIGH for 4-5 hours. Cook until the pork is tender and easily shredded with a fork.
About 30 minutes before serving, stir in the corn kernels and adjust seasoning with additional salt or spices if needed. Replace the lid and continue cooking.
Once done, garnish with chopped cilantro and serve hot with lime wedges. Optionally, add shredded cheddar cheese and dollops of sour cream for extra flavor.
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 5703 mg | 248% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 47.0 g | ||
| Protein | 244.0 g | 488% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1467 mg | 113% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 6366 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
