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.
Total TimePrep: 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 and vegetables.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 479 calories, 24g fat (8g saturated fat), 194mg cholesterol, 386mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 56g protein.
Originally published as Mexican Pork Pat Roast in Country Extra January 2007