Ingredients
2 tablespoons olive oil2 medium onions, sliced2 medium carrots, sliced2 jalapeno peppers, seeded and chopped3 garlic cloves, minced1/2 cup water1/2 cup chicken broth1 teaspoon ground coriander1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon pepper1 boneless pork shoulder butt roast (3 pounds)
Preparation
In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth.
In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours.
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 until liquid is reduced to about 1 cup. Serve with roast and vegetables.
