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8 hours
Prep: 30 minutes
Cook: 8 hours
1118 calories per serving view nutrition facts
8-10
suggest servings
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| 2 | each | onions | chopped |
| 2 | each | carrots | peeled, sliced |
| 4 1/2 | pounds | pork | loin or shoulder roast |
| 2 | teaspoons | salt | |
| 1/2 | teaspoon | oregano | leaf |
| 1/2 | teaspoon | cumin | seed |
| 1/2 | teaspoon | coriander | |
| 2 | cups | water |
Place onions and carrots in crockpot. Rub pork roast with seasonings. Place on top of vegetables; add water. Cover and cook on Low setting for 8 to 12 hours.
Good when shredded and served in hot buttered tortillas with spicy taco sauce.
| % Daily Value* | |
| Total Fat 50.0g | 76% |
| Saturated Fat 17.0g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 439mg | 146% |
| Sodium 1509mg | 63% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 8% |
| Sugars 4.0g | |
| Protein 150.0g | 301% |
| Vitamin A | 104% | Vitamin C | 13% | |
| Calcium | 14% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sometimes it’s easy to forget how delicious cookies are. Despite the moistness and chewiest, cookies are not as popular anymore....
My husband and I really like this. It is so tasty with the steak sauce tomato juice and worchestishire sauce. I doubled it for a large crock pot and otherwise followed it to a t. We will make it again.
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