This Mexican pork roast is rubbed with a blend of flavorful, savory spices and slow-cooked all day until it’s fall-apart tender. So delicious!
And it’s so easy to make in the slow-cooker too. It takes just five minutes to prep before the crockpot takes over and does its thing. All you have to do is show up for dinner!
There’s a serious flavor story in this pork roast, I tell ya.
Since it cooks with carrots and onions, it could be served as a complete meal as is, but I like to serve it over rice. Sometimes I serve it inside tacos or tortillas too. It’s your choice!
Ingredients for slow cooker pork roast
- pork loin roast
- baby carrots
- cumin seed
- ground coriander
- chicken broth
I rubbed it with a blend of spices (ground coriander, cumin seed and oregano) before putting it in the slow cooker on top of the baby carrots and onions. Then pour the soup broth in but don’t pour it on top of the roast or you’ll wash off the rub.
You want to just rip a piece off of this pork roast and taste it, don’t you?
The Mexican pork roast is very tender so I carefully lifted it onto a cutting board and cut it into pieces. However, it’s just as easy to use two forks and pull it apart. It will shred into bite-sized chunks really easily!
I filled a serving dish with cooked rice and laid pork loin strips over the top then surrounded the meat with the carrots and onions. YUM!
What to serve with crockpot pork roast
Serve it over white rice or with taco shells or tortillas. It would also be delicious in a
For a refreshing side dish salad, serve the pork with this watermelon salad or for dessert serve it with this blueberry cheesecake salad.
Slow Cooker Mexican Pork Roast
- 1 medium onion chopped
- 1 ½ cups baby carrots
- 3-4 lb pork loin roast
- 2 tsp salt
- ½ tsp oregano
- ½ tsp cumin seed
- ½ tsp ground coriander
- 2 cups chicken broth
- Place onions and carrots in slow cooker.
- Combine seasonings; rub into pork roast. Place on top of onions and carrots; add chicken broth (but don't pour over meat).
- Cover and cook on low for about 7-8 hours.
- Shred and serve over rice or inside tortillas.
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