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Mexican Pork Roast

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)

Printed from tasteofhome.com May 17, 2008

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Mexican Pork Roast cont.

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.