Slow Roasted Mexican Pork
thecafesucrefarine
thecafesucrefarine
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Ingredients

  • 1 reviews Slow Roasted Mexican Pork
  • Pork
  • 7-8 pound Boston butt roast
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dry oregano
  • 2 tablespoons dry onion
  • 1 tablespoon dark brown sugar, packed
  • 6 medium cloves cloves garlic, minced
  • ¼ cup fresh lime juice
  • 1 cup fresh orange juice
  • ½ cups water
  • ¼ cup tomato paste
  • 2 teaspoons sea salt
  • 11/4 cups With two forks, shred each piece of pork into
  • 3 pieces Place shredded meat into a large oven
  • 3-4 hours or on low for
  • 6-8 hours or until meat easily shreds with a fork

Instructions

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