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Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 479
  • Fat:
  • 24 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 194 mg
  • Sodium:
  • 386 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 2 g
  • Protein:
  • 56 g

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.

SERVINGS

 8

CATEGORY

 Main Dish

METHOD

 Slow Cooker

PREP

 15 min.

COOK

 480 min.

TOTAL

 495 min.

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.

Printed from tasteofhome.com May 11, 2008

Copyright Reiman Media Group, Inc © 2008