Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

A mild Tex-Mex flavor.

Ingredients Nutrition

Directions

  1. Spread 1/3 cup of the flour on a meat platter.
  2. Pat pork roast dry, roll in flour to coat, brushing off any excess.
  3. In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
  4. Turn pork with tongs or a wooden spoon not to pierce meat.
  5. Drain off any fat.
  6. Use a large slow cooker, I use the Rival 6 quart oval.
  7. 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.
  8. Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
  9. Meanwhile, in a small bowl, whisk remaining flour with cold water.
  10. Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
  11. Serve gravy over meat.
  12. I served this with a Garden Vegetable Rice.

Reviews

(1)
Most Helpful

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!

fordhere September 08, 2011

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