Name: Mexican Pork Roast
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 2 tablespoons olive oil; 2 medium onions, sliced; 2 medium carrots, sliced; 2 jalapeno peppers, seeded and chopped; 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)

Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. —Chuck Allen, Dana Point, California

Ingredients

2 tablespoons olive oil

2 medium onions, sliced

2 medium carrots, sliced

2 jalapeno peppers, seeded and chopped

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)

Instructions

1 In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 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 until meat is tender, 8-9 hours.

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.