Ingredients

• Olive oil cooking spray
• 1 pork shoulder roast (about 4 lb)
• 1 teaspoon adobo seasoning
• ¼ teaspoon pepper
• 6 cloves garlic
• 2 chorizo links (about 3 oz)
• 1 (4.5 oz) can diced green chilies

Steps

1. Coat slow cooker insert with cooking spray; preheat on HIGH. Cut 10–12 (½-inch-deep) slits 1–2 inches apart in fat side of roast. Sprinkle roast with adobo seasoning and pepper; place in slow cooker (fat side up).
2. Use garlic press to press garlic over top of pork (or chop garlic very finely); rub garlic over roast, pressing into slits (wash hands).
3. Slice chorizo lengthwise, then into ¼-inch-thick pieces; sprinkle over roast. Spread chilies over top of roast. Reduce heat to LOW; cover and simmer 8–10 hours until tender and reaches 145°F.

Ingredients

• olive oil cooking spray
• 1 (20-ounce) package homestyle sliced potatoes
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 lemon (for juice, rinsed)

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes.
2. Remove pan from heat and coat with cooking spray. Add potatoes; coat top of potatoes with cooking spray. Season with salt and pepper. Cover and cook 8-12 minutes, turning often, or until tender and golden.
3. Squeeze juice of one-half lemon over potatoes; toss to coat and serve.

Ingredients

• aluminum foil
• 2 large bell peppers (rinsed)
• 2 fresh garlic cloves
• ½ teaspoon adobo seasoning
• ⅛ teaspoon pepper
• olive oil cooking spray

Steps

1. Place oven rack 6 inches from broiler, then preheat oven on broil. Line baking sheet with foil. Cut peppers in half; remove seeds. Place on baking sheet (cut side up).
2. Crush garlic, using garlic press, into peppers. Use knife to remove garlic from bottom of press. Spread garlic evenly over peppers. Sprinkle each pepper with adobo seasoning and pepper.
3. Coat top of peppers with cooking spray. Broil 6-8 minutes or until edges are dark brown. Remove from oven, cover tightly with foil, and let stand 6 minutes. Slice and serve.