Thanks to Connie for this recipe. Below she has fabulous tips for using a slow cooker. Check out Cook with Connie for more fantastic recipes!
I love a good and easy slow cooker meal. It’s the perfect supper for busy families who need a quick-to-serve meal or a meal that will be eaten in shifts. I’m always trying different recipes in my slow cooker. Many recipes can be cooked in the slow cooker with just a few alterations to the original recipe. When trying a stove top or oven recipe in your slow cooker, follow these guidelines:
1. The “Low” setting on the slow cooker is approximately 200 degrees in an oven. The “High” setting is approximately 300 degrees in an oven. In a slow cooker, 2 hours on “Low” equals approximately 1 hour on “High”.
2. Cut large pieces of meat into smaller pieces to fit comfortably into your slow cooker. This will help the meat to cook evenly and to the proper temperature. Use a meat thermometer to determine doneness.
3. Fill your slow cooker at least half full and reduce cooking times when using smaller quantities of food.
4. Don’t peek. Each time to open the lid, you allow heat and moisture to escape which increases cooking time by 15 minutes and dries out the dish.
5. Dairy products tend to break down with extended cooking times, so add those at the end.
6. Generally, you can adapt a favorite recipe (except soups) so that it can be made in the slow cooker by reducing the amount of liquid by about half.
We eat only farm-raised pork and beef, so at this time of year, our freezer is full of fresh meat. I wanted to try a pork roast recipe that I could easily turn into a Leftover Makeover. My Mexican Pork Roast hit the nail on the head! First, we savored this tender and flavorful roast with smashed potatoes and peas. Then we enjoyed the shredded roast in tacos. With the last 2 cups of chopped pork, I made my version of yakisoba, an econmical dish made with ramen noodles. For those recipes, check out my blog Cook with Connie.
Mexican Pork Roast
2 T olive oil
1 medium onion, sliced
2 medium carrots, sliced
4 garlic cloves, minced
2 chipotle peppers, minced
½ c. water
½ c. chicken stock
1 t. chili mix
½ t. salt
½ t. ground cumin
½ t. dried Mexican oregano
1 boneless pork shoulder roast (4 lbs), trimmed and cut in half
In a large skillet, saute the onions, carrots, and garlic in oil for 3 minutes. Transfer to slow cooker; add chipotle peppers, water, and broth. In a small bowl, combine chili mix and next 3 ingredients; rub over roast halves; place in the slow cooker. *see note* Cover and cook on low for 4 hours or until meat thermometer reads 170 degrees in center of roast. 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, uncovered, until liquid is reduced to about 1 cup. Serve with roast and vegetables.
*Note* Sometimes, when trimming this roast, the meat will “chunk up”, depending on the marbling of the meat. So, just firmly smash the seasoned pieces of pork together and place in slow cooker. To test doneness, place the meat thermometer in the center of the largest piece of meat about 15 minutes before end cook time.