Mexican Pork Roast

Serve this pork over rice and with Fat-Free Refried Beans on the side, or in burritos (see sidebar below).

Serves 4

Ingredients:

• 1 tablespoon olive oil
• 1 large sweet onion, peeled and sliced
• 1 medium carrot, peeled and finely diced
• 1 jalapeño pepper, seeded and minced
• 1 clove of garlic, peeled and minced
• Salt, to taste
• ¼ teaspoon dried Mexican oregano
• ¼ teaspoon ground coriander
• ¼ teaspoon freshly ground black pepper
• 1 (3-pound) pork shoulder or butt roast
• 1 cup chicken broth

1. Add the olive oil, onion, carrot, and jalapeño to the slow cooker. Stir to coat the vegetables in the oil. Cover and cook on high for 30 minutes or until the onions are softened. Stir in the garlic.
2. Add the salt, oregano, coriander, and black pepper to a bowl; stir to mix. Rub the spice mixture into the pork roast. Add the pork roast and broth to the slow cooker. Cover and cook on low for 6 hours or until the pork is tender and pulls apart easily.
3. Use a slotted spoon to remove the pork and vegetables to a serving platter. Cover and let rest for 10 minutes.
4. Increase the temperature of the slow cooker to high. Cook and reduce the pan juices by half.
5. Use two forks to shred the pork and mix it in with the cooked onion and jalapeño. Ladle the reduced pan juices over the pork.

Mexican Pork Roast Burritos

Warm 4 large flour tortillas. Spread refried beans on each tortilla. Divide the pork between the tortillas and top with salsa and, if desired, grated cheese, shredded lettuce, and sour cream. Roll and serve.