Crock Pot Pork And Black Bean Casserole

• 1 1/2 lbs boneless pork shoulder, cut into 1-inch cubes
• 1 (14 ounce) can Mexican-style tomatoes
• 1 (19 ounce) can black beans, rinsed
• 2 tablespoons dry garlic granules
• 2 jalapenos, seeded and chopped
• 1 medium onion, chopped
• 3 carrots, cleaned and chopped into 3/4-inch pieces
• 1 (12 ounce) can canned corn niblets
• 1 celery rib, chopped
• 1/2 cup tomato juice
• 1 teaspoon adobo seasoning (use more if you like spicey)
• 1 cup barbecue sauce (I used Bull's Eye Original)

1. Place all the ingredient except the BBQ sauce in your crock pot, stir to mix it up a bit.
2. Turn on low and leave for 6 hours, add BBQ Sauce leave for 1 more hour.
3. You may speed up the cooking by starting it on High for 2 hours then to low for 2 more add BBQ sauce and cook for a further hour on low.
4. Serve with either noodles or rice.

pork shoulder, tomatoes, black beans, garlic, jalapenos, onion, carrots, corn niblets, celery, tomato juice, barbecue sauce

Taken from www.food.com/recipe/crock-pot-pork-and-black-bean-casserole-141424 (may not work)