Prep 10 mins
Cook 10 hrs
This is from a 1975 Rival cookbook.
- 2 onions, chopped
- 2 carrots, peeled and sliced
- 3 -4 lbs pork roast
- 2 teaspoons salt
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 2 cups water
- Place onions and carrots in crock pot.
- Rub pork roast with seasonings. Place on top of vegetables; add water.
- Cover and cook on low for 10-12 hours.
- To serve: shred and serve on hot tortillas with taco sauce.
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.
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.
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!