Ingredients

1 boneless Boston butt roast (about 4 lb)
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 (10-oz) package frozen seasoning blend (diced onions, celery, bell peppers)
1 (10-oz) can diced tomatoes with green chilies, undrained
1 (15.5-oz) can black eyed peas, undrained
12 oz kale chopped salad kit (kale, cabbage, pepitas, dried cranberries, poppyseed dressing)

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper. Place oil in pan, then add pork; cook 6–8 minutes, turning often, or until well browned. Remove pork from pan and drain fat, reserving 1 tablespoon in pan.
  2. Add seasoning blend to same pan; cook and stir 3–4 minutes or until tender. Stir in tomatoes and cook 1 minute.
  3. Place pork in slow cooker. Add vegetable mixture and peas over pork; cover and cook on HIGH for 3–4 hours (or LOW for 7–8 hours) or until pork is fork-tender and 195°F. Stir in vegetables (from salad kit) during last 30 minutes of cook time.
  4. Remove pork from slow cooker and shred with two forks; return to slow cooker. Serve fruit and nut mixture (from salad kit) over pork and drizzle with dressing (from salad kit).