Slow Cooker Southern Pork and Black Bean Bowls Servings: 8 (about 16oz each) Prep Time: 25 minutes Total Time: 6 hours 25 minutes to 7 hours 25 minutes

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1 tablespoon smoked paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground dry mustard
1/2 teaspoon ground cumin
2 3/4 to 3 lb boneless pork country style ribs
1 green bell pepper, quartered, seeded
1 red bell pepper, quartered, seeded
1 large onion, cut in 1-inch wedges
2 cloves garlic, sliced
2 (20oz) cans Luck’s® Southern Style Black Beans
2 (8oz) packages yellow rice, cooked as directed on package
1/4 cup chopped fresh parsley


Spray 5 to 6-quart slow cooker with cooking spray. In medium bowl, mix paprika, brown sugar, chili powder, salt, garlic powder, onion powder, dry mustard and cumin. Coat all of ribs with mixture. Place in bottom of slow cooker; sprinkle any remaining rub over ribs. Top with bell peppers, onion and garlic. Cover; cook on Low heat setting 5 to 6 hours or until pork is fork-tender. With slotted spoon, remove meat and vegetables to bowl. Break meat up into shreds or small chunks; cut peppers into thick strips. Pour juices into heat-proof container. Pour beans into slow cooker. Place meat and vegetables on top of beans; drizzle with a little of the meat juices. Increase heat setting to High. Cover; cook 1 hour or until thoroughly heated and beans are bubbly.

About 1/2 hour before beans and meat are ready to serve, cook rice as directed on package. To serve, spoon rice into bowls. Top with meat and vegetables. Drizzle with more of the meat juices if desired. Top each serving with parsley.

Nutrition Facts: