Slow Cooker
Cajun Okra and Tomatoes Pork
Creamy Grits and Buttermilk Cornbread
Ingredients
- 4 lb boneless pork shoulder roast (Boston butt), cut into large chunks
- ½ tsp salt
- ½ tsp pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (14.5-oz) cans diced tomatoes
- 2 tsp salt-free Cajun seasoning
- 1 (15-oz) can tomato sauce
- ½ cup low-sodium chicken broth
- 1 (16-oz) pkg frozen cut okra, thawed
Instructions
- Rub pork with salt and pepper; place in a greased 5- to 7-quart slow cooker. Top with onion, garlic, diced tomatoes, and Cajun seasoning.
- Stir together tomato sauce and broth in a bowl; pour into cooker.
- Cover and cook on LOW 8 hours or until pork is tender.
- Stir in okra; cover and cook 30 minutes or until okra is tender. Coarsely chop pork.
- (Reserve 3 cups pork for Barbecue-Stuffed Potatoes recipe.) Return remaining pork to slow cooker; serve mixture over Creamy Grits recipe.
Side Dish Ingredients
- 1 (6-oz) pkg buttermilk cornbread mix
- 4 cups water
- 2 cups half-and-half
- ½ tsp salt
- 1½ cups quick-cooking grits
- ¾ tsp pepper
Side Dish Instructions
- Bake cornbread according to package directions.
- Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat, and simmer, stirring frequently, until thickened. Stir in pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
295
|
282
|
577
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 9 | 56 | 65 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 459 | 631 | 1090 |
Slow Cooker Meal Plan
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