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- Preparing Time: 8 hours and 20 minutes
- Total Time: -
- Served Person: 10
- 1 teaspoon olive oil
- 2 tablespoons minced garlic
- 1/2 cup white rice
- salt and ground black pepper to taste
- 3/4 cup boiling water
- 4 zucchini, cut into 1/4-inch slices
- 1 head garlic, separated into cloves and sliced
- 1 (2 pound) pork roast
- 3 tablespoons curry powder, divided
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 3 cubes vegetable bouillon
- 1 (15.5 ounce) can white beans, drained
- 1 (15 ounce) can garbanzo beans (chickpeas), drained
- Carbohydrate 30.1
- Cholesterol 32
- Fat 4.9
- Protein 17.4
- Sodium 340
- Calories 230 calories;
Coat the bottom inside of a slow cooker with olive oil. Lay zucchini slices and garlic slices onto olive oil layer; top with pork roast. Season roast with 1 tablespoon curry powder, salt, and pepper. Pour tomatoes with green chile peppers into a large measuring cup; stir in bouillon cubes and boiling water until dissolved. Pour tomato-broth mixture into slow cooker. Spread minced garlic over top of roast. Cook on Low until pork is tender, about 6 hours. Transfer pork roast to a plate and shred into bite-size pieces using a fork. Return shredded pork to slow cooker; add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir. Cook for 2 more hours.
