Mexican Pork Roast
Add a traditional Mexican taste to your pot roast with this succulent recipe that brings families together at the dinner table.
Yield
8 servingsPrep
30 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
carrots
peeled, sliced |
|
| 4 ½ | pounds |
pork
loin or shoulder roast |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
leaf |
|
| ½ | teaspoon |
cumin
seed |
|
| ½ | teaspoon |
coriander
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
carrots
peeled, sliced |
|
| 2 | kg |
pork
loin or shoulder roast |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
oregano
leaf |
|
| 2.5 | ml |
cumin
seed |
|
| 2.5 | ml |
coriander
|
|
| 473 | ml |
water
|
|
Directions
Place onions and carrots in crockpot. Rub pork roast with seasonings. Place on top of vegetables; add water. Cover and cook on Low setting for 8 to 12 hours.
Good when shredded and served in hot buttered tortillas with spicy taco sauce.
