Slow Cooker Mexican Pork Roast.
It’s so exciting to watch and taste the newest food trends and emerging flavors as they catch fire in the culinary world. It’s a delicious hobby I can’t get enough of, and when McCormick releases their Flavor Forecast each year, I’m watching closely (along with the rest of the universe).
One of the trends is clever compact cooking, and it proves that big flavor can come from small spaces. As the movement toward more efficient compact kitchens grows, inventive urban dwellers are discovering creative, cross functional ways to prepare flavorful meals making the most of what’s available.
In keeping with the clever compact cooking trend, I made a Mexican pork roast in the slow cooker.
There’s a serious flavor story in this pork roast, I tell ya. I rubbed it with a blend of spices (ground coriander, cumin seed and oregano) and then slow cooked it all day long.
You want to just rip a piece off of this pork roast and taste it, don’t you?
The first night I served it on tortillas, and the second night I served it over rice in bowls.
Sometimes I just served it pinched between two fingers. Oops.
Slow Cooker Mexican Pork Roast
- 1 medium onion chopped
- 1 1/2 cups baby carrots
- 3-4 lb pork loin roast
- 2 tsp salt
- 1/2 tsp McCormick oregano
- 1/2 tsp McCormick Gourmet cumin seed
- 1/2 tsp McCormick Gourmet ground coriander
- 2 cups water
- Place onions and carrots in slow cooker.
- Combine seasonings; rub into pork roast. Place on top of onions and carrots; add water.
- Cover and cook on low for about 10-12 hours.
- Shred and serve over rice or on hot buttered tortillas. Garnish as desired.