Prep 15 mins
Cook 10 hrs
A mild Tex-Mex flavor.
- 2⁄3 cup all-purpose flour
- 3 lbs boneless pork shoulder
- 1 tablespoon vegetable oil
- 1 cup chicken stock
- 4 1⁄2 ounces green chilies, drained and rinsed
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 cups baby carrots or 4 cups carrots, cut in 2 inch pieces
- 6 small halve onions
- 1⁄3 cup cold water
- Spread 1/3 cup of the flour on a meat platter.
- Pat pork roast dry, roll in flour to coat, brushing off any excess.
- In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
- Turn pork with tongs or a wooden spoon not to pierce meat.
- Drain off any fat.
- Use a large slow cooker, I use the Rival 6 quart oval.
- Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
- Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
- Meanwhile, in a small bowl, whisk remaining flour with cold water.
- Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
- Serve gravy over meat.
- I served this with a Garden Vegetable Rice.
This is a wonderful pork shoulder recipe. My daughter, who is a chef, told me to add it to my recipe book. I added the whole can of chicken stock, the whole can of green chilies. I didn't have the pearl onions so I added green onions instead. It smelled so good cooking I couln't wait until dinner time. I served it with mashed potatoes and the gravy from the roast. Great recipe!