Back to Mexican Pork Roast

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Mexican Pork Roast Recipe

Mexican Pork Roast Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD:8 servings

Ingredients

  • 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)

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 479 calories, 24g fat (8g saturated fat), 194mg cholesterol, 386mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 56g protein

Reviews for Mexican Pork Roast

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.