Mexican Pork Roast
Friends who live in Mexico shared this dinner 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.
—CHUCK ALLEN DANA POINT, CA
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
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)
1. In a large skillet, saute the onions, carrots and jalapenos in oil 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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.