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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 6 |
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A mild Tex-Mex flavor. Ingredients:
2/3 cup all-purpose flour |
3 lbs boneless pork shoulder |
1 tablespoon vegetable oil |
1 cup chicken stock |
4 1/2 ounces green chilies, drained and rinsed |
2 cloves minced garlic |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 teaspoon coriander |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 cups baby carrots or 4 cups carrots, cut in 2 inch pieces |
6 small halve onions |
1/3 cup cold water |
Directions:
1. Spread 1/3 cup of the flour on a meat platter.
2. Pat pork roast dry, roll in flour to coat, brushing off any excess.
3. In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
4. Turn pork with tongs or a wooden spoon not to pierce meat.
5. Drain off any fat.
6. Use a large slow cooker, I use the Rival 6 quart oval.
7. Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
8. Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
9. Meanwhile, in a small bowl, whisk remaining flour with cold water.
10. Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
11. Serve gravy over meat.
12. I served this with a Garden Vegetable Rice.
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