Mexican Pork Roast
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 8 servings.
Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. —Chuck Allen, Dana Point, California
Ingredients
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2 tablespoons olive oil
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2 medium onions, sliced
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2 medium carrots, sliced
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2 jalapeno peppers, seeded and chopped
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3 garlic cloves, minced
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1/2 cup water
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1/2 cup chicken broth
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1 teaspoon ground coriander
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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1 boneless pork shoulder butt roast (3 pounds)
Directions
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1.
In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth.
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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 until meat is tender, 8-9 hours.
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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.
Nutrition Facts
1 each: 479 calories, 24g fat (8g saturated fat), 194mg cholesterol, 386mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 56g protein.
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