This Southwest Pork Roast is one I adapted from PAM’s (Painter Artist Mom’s) recipe for Chalupa, which includes pinto beans. I’ll share that recipe with you at some point, but for this meal, we just needed the meat.
A slow cooker works well for this roast, but you could also cook it on your stove in a Dutch oven. In that case, simmer on low for 3-4 hours until tender, then slice or pull apart.
- 2-pound pork roast
- 2 large yellow onions, quartered
- 2 whole garlic cloves
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 2 teaspoons oregano
- Place roast in slow cooker and add remaining ingredients.
- Cover with water and turn to high setting for 30 minutes.
- Reduce heat to low and cook another 8 hours.
- Remove roast from liquid and slice. Return to liquid; salt and pepper to taste.
I hope you enjoy this delicious pork roast. We certainly do!
Food is an important magnet that brings us together for several reasons:
- To make special memories around the table.
- To bring families together at the end of the day (or week).
- To gather, converse, enjoy, and bond.
Do you agree?