Slow Roasted Mexican Pork

Name: Slow Roasted Mexican Pork
Prep time: 3 h 17 min
Cook time: 3 h 17 min
Yield: 1 serving
Ingredients: 7-8 pound pork Boston butt roast; 1 tablespoon ground coriander; 1 tablespoon cumin; 1 tablespoon chili powder; 1 tablespoon oregano; 2 tablespoons onion; 3 bay leaf; 1 tablespoon dark brown sugar; 6 garlic clove; ¼ cup lime juice; 1 cup orange juice; 1 ½ cups water; ¼ cup tomato paste; 2 teaspoons salt

User Reviews

0

0 reviews

Unrated

Prep Time
3 hrs 17 mins
Cook Time
3 hrs 17 mins
Course
Main Course

Slow Roasted Mexican Pork

Brielle Kelley

Report

Succulent, tender and delicious. Perfect for carnitas, tacos, burritos, quesadillas ...

Share:

I Made This!

Be the first!

Print

23 people printed this

Save this

Be the first!

Ingredients

7-8 pound pork Boston butt roast
1 tablespoon ground coriander
1 tablespoon cumin ground
1 tablespoon chili powder
1 tablespoon oregano dry
2 tablespoons onion dry
3 bay leaf medium-size
1 tablespoon dark brown sugar packed
6 garlic clove minced, medium
¼ cup lime juice fresh
1 cup orange juice fresh
1 ½ cups water
¼ cup tomato paste
2 teaspoons salt sea salt

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Preheat oven to 300˚F.
Cut pork into approximately 2 ½ to 3-inch cubes, trimming off any large portions of fat. You won't be able to trim it all off and some fat is important for the flavor. If you have a bone-in roast just cut the meat from around the bone as much as possible.
Combine remaining ingredients in a large dutch oven or heavy-bottomed pot with a lid. Stir well, then add pork and stir again. Bring to a boil on the stove top, then cover and place in preheated oven. Bake for 3 ½-4 hours or until meat is very tender.
Drain meat, reserving liquid. Set meat aside to cool slightly.
Pour drained liquid through a fine-mesh sieve into a medium size pot. Add tomato paste and bring to a boil over medium high heat. Cook until thick and syrupy and reduced to about 11/4 cups.
With two forks, shred each piece of pork into 2 or 3 pieces. Place shredded meat into a large oven-safe dish. Add enough of the reduced liquid to moisten meat. Gently stir to coat the pork.
Rewarm, if needed, in the oven (or microwave on power level 5). Serve pork on it's own, with rice and beans or in tacos, carnitas, enchiladas, burritos,. etc.

Notes

Pork can also be cooked in a crock pot or slow cooker. Follow directions and place in crock pot insert. Cover and cook on high or 3-4 hours or on low for 6-8 hours or until meat easily shreds with a fork.Pork can be rewarmed in the oven or microwave (power level 5). Serve pork on it's own, with rice and beans or in tacos, carnitas, enchiladas, burritos,. etc.