Mexican Pork Roast

A friend who lives in Mexico shared this recipe with me some years ago. They cooked the roast in a clay pot in a slow oven, but I found it works well in a slow cooker. The leftovers make great burritos and tacos. Nutrition Facts: 1 serving (1 each) equals 479 calories, 24 g fat (8 g saturated fat), 194 mg cholesterol, 386 mg sodium, 6 g carbohydrate, 2 g fiber, 56 g protein.
Photo by Susan O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    medium onions, sliced

  • 2

    medium carrots, sliced

  • 2

    jalapeno peppers, seeded and chopped

  • 2

    tablespoons olive oil

  • 3

    garlic cloves, minced

  • 1/2

    cup water

  • 1/2

    cup chicken broth

  • 1

    teaspoon ground coriander

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon dried oregano

  • 1/4

    teaspoon pepper

  • 1

    boneless pork shoulder butt roast (3 pounds)

Directions

In a large skillet, saute the onions, carrots and jalapenos in oil for 3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low for 8-9 hours or until meat is tender. Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables. Yield: 8 servings.

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