MEXICAN PORK ROAST

MEXICAN PORK ROAST

Photo by Dale G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    TBSP OLIVE OIL

  • 1

    LARGE SWEET ONION PEALED AND SLICED

  • 1

    MEDIUM CARROT PEELED AND DICED

  • 1

    JALAPEÑO PEALED AND MINCED

  • SALT TO TASTE

  • 1/4

    TSP OREGANO

  • 1/4

    TSP CORIANDER

  • 1/4

    TSP BLACK PEPPER

  • 4

    LB PORK SHOULDER TRIMMED

  • 1

    CUP CHICKEN BROOTH

Directions

1) ADD THE OLIVE OIL, ONION, CARROT AND JALAPEÑO TO SLOW COOKER STIR TO COAT THE VEGETABLES AND COOK ON HIGH 30 MINUTES. STIR IN GARLIC 2) ADD SALT, OREGANO, CORIANDER, BLACK PEPPER INTO A BOWL MIX APPLY TO ROAST AND PLACE INTO CROCK POT TURN TO LOW AND LET COOK 6 TO 8 HOURS TILL IT CAN PULLED APART. 3) REMOVE TO PLATTER AND LET STAND 10 MINUTES 4) TURN COOKER ON HIGH REDUCE JUICES BY HALF 5) SHRED THE MEAT AND MIX WITH VEGGIES, LADLE JUICES OVER ROAST AND SERVE

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