Mexican Style Slow Cooker Pork Roast


Today I have a super fast, easy recipe for an amazing Mexican style boneless pork roast. This can be used in so many ways that it's great for single people, families and football parties (hint hint). You are able to make one delicious meal of pork tacos for your family of four or shred it and use it throughout the week for salads and wraps. I've made this twice now, using it for empanadas, tacos, nachos and salads. I am only one person and this can feed me for an entire week without getting tired of it and it is quite cheap.  This recipe is SO simple it's fool proof, ANYONE can make this! So let's get in to how to make this Mexican style pork roast!

Prep: 10 mins | Cook: 3-5 hours


Allergen Info: Gluten Free | Dairy Free | Nut Free


Ingredients:

  • 1 tsp Minced Garlic
  • 1 tsp Cumin
  • 1 tsp Italian Seasoning
  • 1 tsp Perfect Pinch Mexican Seasoning (any Mexican seasoning will work)
  • 3 Bay Leaves
  • 1/2 tsp Salt
  • 1 tsp onion powder or 1 small onion, depending on what you are using the meat for
  • 1/4 tsp Chili Powder (optional for a spicier version)
  • 2 cups of water
  • 1 plain boneless petite pork roast, I used swift premium brand

What You Can Make With This:

  • Salads
  • Empanadas
  • Tacos
  • Nachos
  • Wraps


 
You'll want to get out your crock pot and add the 2 cups of water. You want just enough water in your crock pot that it will cover about 2 inches of the bottom of your pork roast. So feel free to adjust as needed later when we add the pork roast. Next you are going to turn the crock pot on high and start to add all of your seasonings. Stir these all together and you are ready to add your pork roast. You'll want to take the pork roast out of the package and run it under cool water to clean any blood left on it then set it in your crock pot. Use a baster or a brush to baste the pork roast making sure to leave the bay leaves in the water. Now put on the lid and wait. I baste mine throughout the cooking process but you do not have to.








      I apologize for the photo but it was late when I took this. You will want to end up with a nicely seasoned pork roast that is a bit browned on the outside and an almost gray color on the inside. Now you can either shred it or slice it depending on how you plan to serve it and you're all done! I hope you enjoy this recipe as much as I do.



HAPPY COOKING!

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