Recipe by Judikins
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.
Top Review by Andtototoo!
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.
- 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)
Directions See How It's Made
- 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!