Name: Mexican Pork Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3-4 lb pork roast; 2 tbsp olive oil; 2 cloves garlic, minced; 1 onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 jalapeño pepper, seeded and diced; 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 tsp oregano; Salt and pepper to taste; 1 cup chicken broth; Juice of 1 lime; Fresh cilantro, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the chili powder, cumin, paprika, oregano, salt, and pepper.
Rub the pork roast all over with the spice mixture, ensuring it is evenly coated.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat.
Sear the pork roast on all sides until browned, about 3-4 minutes per side.
Remove the pork roast from the skillet and set it aside on a plate.
In the same skillet, add the garlic, onion, bell peppers, and jalapeño. Cook until the vegetables are softened, about 5 minutes.
Place the pork roast back into the skillet on top of the vegetables.
Pour the chicken broth over the pork roast and vegetables. Squeeze the lime juice over the top.
Cover the skillet or roasting pan with foil and transfer it to the preheated oven.
Roast the pork for 2-2.5 hours, or until it is tender and easily pulls apart with a fork.
Remove the foil during the last 30 minutes of cooking to let the top brown slightly.
Once the pork is cooked through, remove it from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh chopped cilantro before serving.
Slice the pork roast and serve it with the roasted vegetables and pan juices.

Ingredients

Instructions

Nutrition Facts

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