Mexican Pork Roast

May 16

Mexican Pork Roast

Prep time: 10 mins

Cook time: 6 hours

Total time: 6 hours 10 mins

Serves: 10 servings

If you cook the meat longer (until meat is falling apart), you can shred it with 2 forks and use for sandwiches or tacos served in flour tortillas. Delicious paired with caramelized onion, avocado, salsa, and/or sour cream! Makes great fajitas, tacos and BBQ sandwiches. Even tamales!

Ingredients

Mexican Pork Roast

2-3 lb. pork loin or roast

¾ tsp. salt

½ tsp. black pepper

½ tsp. garlic powder (or use 3 cloves garlic and add into crock pot with onions)

¼ tsp. red (cayenne pepper) can omit or increase, depending on level of heat you want in final dish

3 tsp. ground cumin

2 TBL. brown sugar

1 onion, peeled and sliced

1 cup chicken stock

1 cup regular cola (I know! Sub coffee, water or apple juice)

Instructions

Mix all the spices together and rub into the pork.

Place onion and garlic cloves (if using fresh) into the pot.

Place meat on top of onions.

Pour the chicken stock and cola in the crock pot and cover.

Cook 6 hours on medium in crock pot for large roast; 4 hours for a smaller one.

Remove from pot when meat is tender and place on a platter.

While meat is resting, strain the solids out of the liquid left in the crock pot.

Place in a sauce pan and add in a slurry made from 2 tablespoons corn starch and 2 tablespoons water. Heat until bubbling and thickened.

Slice meat and serve with sauce