Mexican Pork Roast

Mexican Pork Roast



Hubby fixed this for us, he says it was very simple to make. The roast just fell apart when we pulled it from the crockpot. I had jalapeño peppers in the freezer, which was good, he doesn’t really like chopping veggies.

  • 2 medium onions, sliced
  • 2 medium carrots, sliced
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • ½ cup water
  • ½ cup chicken broth
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1 boneless pork shoulder butt roast (3 pounds)

In a large skillet, saute the onions, carrots and jalapeños 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.

Yield: 8 servings
Source: Taste of Home

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