Mexican Pork Roast

Mexican Pork Roast

★★★★

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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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