Mexican Pork Roast
Country Extra
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.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 8 hours
Ingredients:
- 2 medium onions, sliced
- 2 medium carrots, sliced
- 2 jalapeno peppers, seeded and chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 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 roast (3 pounds)
Directions:
In a large skillet, saute the onions, carrots, jalapenos and garlic in oil for 3 minutes. 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.