Mexican Pork Roast
Big Book of Slow Cooker Recipes
- 1 Tbsp Olive Oil
- 1 large Sweet Onion, peeled and chopped
- 1 medium Carrot, peeled and finely diced
- 1 Jalapeno Pepper, seeded and minced
- 1 clove of Garlic, peeled and minced
- Salt, to taste
- 1/4 tsp dried Mexican Oregano
- 1/4 tsp ground Coriander
- 1/4 tsp Black Pepper
- 1 (3 lb) Pork shoulder or butt roast
- 1 Cup Chicken Broth
Add the olive oil, onion, carrot & jalapeno to the slow cooker. Stir to coat the vegetables in the oil. Cover and cook on high for 30 minutes or until the onions are softened. Stir in the garlic.
Add the salt, oregano, coriander and black pepper to a bowl; stir to mix. Rub the spice mixture into the port roast. Add the pork roast and broth to the slow cooker. Cover and cook on low for 6 hours or until the pork is tender and pulls apart easily.
Use a slotted spoon to remove the pork and vegetables to a serving platter. Cover and let rest for 10 minutes.
Increase the temperature of the slow cooker to high. Cooker and reduce the pan juices by half.
Use 2 forks to shred the pork and mix it in with the cooked onion and jalapeno. Ladle the reduced pan juices over the pork.
Optional: Serve on tortillas and top with salsa, cheese, lettuce and sour cream.