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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from roast. Cut roast into three portions. Sprinkle with salt and pepper. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add roast portions and cook until browned, turning to brown all sides evenly. In a 3-1/2- to 4-quart slow cooker, combine celery, onion, beans and tomatoes. Top with browned pork pieces.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
Meanwhile, cook pasta according to package directions except cook 1 minute less than package directions; drain. Remove meat from cooker; set aside. If using Low, turn to High. Add Cajun seasoning, pasta and green pepper to the cooker. Cover and cook for 15 minutes more. Cut meat into 1/2- to 3/4-inch cubes; stir into pasta mixture along with thawed shrimp. Sprinkle each serving with cilantro.