Caribbean Pork Stew

1 lb pork stew meat
1/4 c. Hoisin garlic sauce
1 t. coconut oil
1 small onion, diced
1 red pepper, cored and cut into chunks
1 sweet potato, peeled and cut into chunks
1 (14 oz) can black beans, rinsed and drained
1/2 c. chicken broth
salt to taste
1/4 t. cumin
1/4 t. chile paste

Toss the pork in the Hoisin Garlic sauce and let marinade at room temperature for 15 minutes or so. While pork is marinating, prep your vegetables and set aside.  Melt the coconut oil in a skillet over med high heat.  Add the pork and brown on all sides.  Place pork into a crockpot along with the prepared vegetables.  Place the skillet back on the burner and add the chicken broth.  Bring to a boil, stirring to release any brown bits stuck to the pan.  Season broth with salt, cumin and chile paste, pour over contents of slow cooker and cook on high heat for 4-6 hrs.  Serve over steamed rice if desired.