Prep 20 mins
Cook 9 hrs
This is an EXCEPTIONAL recipe from our daughter in California. I made it and now have been asked to make it for a large party (45) in April--which I'm delighted to do. The flavor is OOTW but with simple ingredients!! Let me know what you think and I'll share with her.
- 5 -7 lbs pork roast (shoulder, butt)
- 3 (14 ounce) cans beef broth
- 4 cups water (I added less water but more broth)
- 1 tablespoon black peppercorns
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 2 -4 garlic cloves, minced
- 2 (4 ounce) cans diced green chilies (optional)
- 1 large sweet onion, diced (optional)
- Place pork roast in a large crockpot.
- Pour beef broth over roast to cover. If not covered, add enough water to just cover.
- Add peppercorns, oregano, cumin, garlic and salt to crockpot and optional ingredients if you choose (If you wish to kick it up a notch, add New Mexico chili powder to taste.).
- Cook on LOW for 8 hours or until meat is falling off the bone.
- Remove meat from crockpot and place in large ceramic (oven-proof) pan.
- Shred meat with two forks into large chunks, removing bones and excess fat.
- Spoon liquid over meat and cook in casserole dish for another hour at about 400 degrees F, stirring about half way through.
- If meat gets dry, add liquid to keep some liquid in pan at all times.
- If you like, you can broil for last 10 minutes so meat gets crispy on top.
- Serve with rice and beans, if desired, as well as with fresh cilantro, avocado, tortillas, shredded lettuce or cabbage and fresh salsa.
- Start early in the day!
This was great! The only thing different that I did, is when the meat was baking in the oven and I checked to see if more of the broth needed to be added, I stirred the meat so that more of it could brown.