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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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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) |
Directions:
1. 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.
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 for 8-9 hours or until meat is tender.
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. Yield: 8 servings.
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