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This was great. I doubled all the spices except the salt and it was perfect. I had a 4.25 pound pork shoulder roast and started it on high for a few hours then changed to low. I think I let it cook for about 8 hours. We had way to much left over as there are only two of us, so we made BBQ pulled pork with the left overs. It was great!! Thanks for a great and easy recipe. Will be my go recipe for pork roasts.

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iluzen March 06, 2011

I was looking for a recipe to slow cook a pork shoulder butt roast. I saw this one because it said Mexican Pork Roast. My husband and I love Mexican food so I decided to make this one. I slow cooked the roast for 10 hours, it was a good size and when it was done it fell off the bone. That night we made burritos they were delious. The next night we made tacos and a couple of nights after that we had BBQ pork sandwiches. I will differently make this recipe again.

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silverwoman98 January 21, 2009

This was fantastic. I served this over tortilla chips baked crisp with melted mexican cheese for shreadded pork nachos. I topped the pork nachos with beans (drained and mixed with Rotel) and sliced jalepenos with pico, avacado and sour cream on the side. YUMMY!

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GirlyJu August 18, 2008

What a simple recipe for such awesome results! Not only was the roast wonderful the day of, but the variety of ways to %u201Cdo leftovers%u201D is only limited by your imagination.
I used a 5 lb fresh butchered pork bone in sirloin. I also doubled (or more) all the spices, omitted the salt, because I used low sodium vegetable broth for 1 3/4 cups of water, used only one large onion and added 2 sweet potatoes, cut into 1 in cubes. I also added approx. 2 Tbl. minced garlic, because I'm a garlic fiend. We rubbed the roast with the seasonings and left in the frig for about 4 hours til I was ready to put it all in the pot. I put the onions in first, carrots and then the sweet potatoes. I added the broth and water and put the seasoned roast on top of the veggies, set the pot to low and went about my evening. The next morning we woke up to the most wonderful smells coming from the kitchen. Approximately 1 hr before eating, I took 1/4 cup of the juices and mixed about 3-4, more or less, tablespoons of whole wheat flour and thickened the juices for gravy. Total cooking time was over 9 hours on low and then approximately 3-4 hours on warm. My crock cooks very true to temp and warm is a perfect setting on mine that keeps it all 'hot', without cooking it to death. I made sure the roast was at least 75% covered with liquid and since it was Sunday, I was home and could 'baste' it every hour or so in the morning, til we were ready to have it for lunch. The roast was done and very tender. It's probably one of the tastiest pork roasts we've ever had. It was what I call %u201Cfork soft%u201D because that's all you needed to 'cut' it. The veggies were done but were not "mushy". The potatoes were savory and so unlike the dessert they tend to become during the holidays. Don't get me wrong, I love the sweet potatoes too, but the savory was such a pleasant surprise! The next day hubby had it again, just reheated and said it was even better. I wanted to try something different, so I took the pork and pulled it with a fork, added approximately 1-2 tsps honey bbq sauce, and just a pinch of chili powder to about 4 oz of the pork. Mixed it well and heated til hot, and placed it on top of a whole wheat bolio with coarse dijon mustard and a slice of swiss cheese. Placed inside the toaster oven at 300 degrees for 5 minutes, then on broil for another 2-3 mins or so, til the cheese bubbled and/or browned, (to your taste) and ate it 'open faced'. It was awesome! I'm going to try a tiny bit of teryiaki sauce next with a bit of honey dijon. Of course, having it just 're-heated' has been awesome too as everything has 'melded' so well and tastes so wonderful 'as is'. Thanks for a great recipe!!

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Ima Cookin' March 20, 2011

This is great! So easy and and plenty to go around. My family loves it.

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kupright November 20, 2009
Mexican Pork Roast (Crock Pot)