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Mexican Pork Roast

 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.
8 ServingsPrep: 15 min. Cook: 8 hours


  • 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)


  • 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

2 of 2

Mexican Pork Roast (continued)

Directions (continued)

  • and vegetables. Yield: 8 servings.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.