MEXICAN PORK ROAST
Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. -Chuck Allen, Dana Point, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.
Nutrition Facts : Calories 479 calories, Fat 24g fat (8g saturated fat), Cholesterol 194mg cholesterol, Sodium 386mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.
MEXICAN CHRISTMAS ROAST PORK
This traditional Mexican recipe for roast leg of pork is a festive Christmas centerpiece that's a beautiful alternative to ham or turkey. Enjoy at Christmas or for any special occasion!
Provided by Anamaria
Categories World Cuisine Recipes Latin American Mexican
Time 12h10m
Yield 24
Number Of Ingredients 9
Steps:
- Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
- Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
- Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
- Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 13.2 g, Cholesterol 124.8 mg, Fat 9.1 g, Fiber 1.2 g, Protein 47.8 g, SaturatedFat 2.5 g, Sodium 1477.2 mg, Sugar 11.6 g
CHRISTMAS PORK ROAST
This is a recipe I made up when my husband requested a 'roast that tastes like Christmas.' It's a savory-sweet pork roast with cranberries, apples, and cloves. You can add ground cloves to the glaze instead of using whole cloves.
Provided by Steffamie
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast into a roasting pan; push whole cloves into the meat. Cover the roast with apple slices.
- Mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. Pour about half the cranberry mixture over the pork roast. Cover with a lid or a sheet of aluminum foil.
- Bake in the preheated oven for 30 minutes. Pour remaining cranberry mixture over roast. Sprinkle orange zest over the cranberry sauce.
- Return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.
Nutrition Facts : Calories 675.9 calories, Carbohydrate 61.8 g, Cholesterol 145.2 mg, Fat 25.4 g, Fiber 4.3 g, Protein 49.6 g, SaturatedFat 9.5 g, Sodium 511.8 mg, Sugar 39.2 g
MEXICAN-INSPIRED ROASTED PORK SHOULDER
Serve this roasted pork shoulder with yellow rice and a salad.
Provided by vpecchia
Categories Pork Shoulder
Time 7h20m
Yield 12
Number Of Ingredients 8
Steps:
- Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
- Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
- Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
- Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
- Let meat rest for 10 minutes before slicing.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 1 g, Cholesterol 74.5 mg, Fat 20 g, Fiber 0.2 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 556.9 mg
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