Mexican Pork Roast (Crock Pot)

"This is from a 1975 Rival cookbook."
 
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Ready In:
10hrs 10mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. 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.<br/>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!!
     
  5. This is great! So easy and and plenty to go around. My family loves it.
     
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RECIPE SUBMITTED BY

<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>
 
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