This is one of our favorite slow cooker recipes, (all four children like it, and three of them even had seconds–unheard of around here!). The meat is excellent on its own, or served over rice, as a tostada topping, or in a tortilla, either as a soft taco or a burrito, with cheese and tomatoes. It also makes a great quesadilla filling. And it goes great as a substitute for the turkey in our family’s new favorite soup–Southwestern Turkey Soup–I think we actually liked this variation better than the original! And, after you make the soup, you can make a replica of the Qdoba gumbo with the soup leftovers! This one recipe has many uses, and if you use a big pork shoulder, you can try out a lot of the options with the leftover meat!
- 3 to 4 lb. pork shoulder picnic roast
- 16 oz. green salsa
- Salt, pepper and garlic powder to taste
Place pork roast in crock-pot. Sprinkle liberally with salt, pepper, and garlic powder. Pour salsa on top. Cover and cook on low 10-12 hours.
Remove roast from crock-pot and shred. Return to crock-pot and keep warm until ready to serve.
I got this recipe from a friend, and it’s my favorite way to prepare a pork roast!
3-4 lb. pork roast (I like a pork shoulder picnic roast)
1/4 c. fresh chopped sage
8 cloves minced garlic
1 tsp. whole allspice
1 c. white wine
Place all ingredients in crock-pot and cook on low for 10 hours, or on high for 5-6.
- 1 boneless pork shoulder roast–4 to 5 pounds (I like a picnic roast)
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 2 teaspoons each ground cumin, paprika and pepper
- 1 bunch fresh cilantro
- 2 medium onions, halved and sliced
- 1 7 oz. can chopped green chilies
- 4 garlic cloves, minced
- 2 cans (14-1/2 ounces each) chicken broth
- 2/3 cup orange juice
- 1/2 cup lime juice
- Sandwich buns
- Barbecue sauce
Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker.
Trim cilantro, discarding stems. Add the whole cilantro leaves, onions, chilies and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with two forks and return to slow cooker. Stir in reserved cooking juices; heat through. Spoon 1/2 cup meat onto bun. Serve with barbecue sauce.