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.
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)
Reviews
We found this to be a little bland, even after adding additional salt. It was okay, but I wouldn't go out of my way to make it again.