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You are here: Home / Food / Crock Pot Mexican Pork Roast

by Guest Contributor  14 Comments

Crock Pot Mexican Pork Roast

Fix and Forget Friday is brought to you this week by my colleague Kate from Modern Alternative Mama.  You might have noticed that I’ve had a lot of guest posts on Friday…this pregnancy been a bit rough and food was not my friend during the first trimester (although I’m quickly making up for that). My friends have graciously stepped in to help me. Thanks Kate!

I might be a little crazy.

Recently I decided that I needed to be a better friend, which largely means when my friends need help – I need to step up.  So when a friend texted me half in a panic a few days ago and said “Can you please watch my kids on Thursday?” I agreed to do it.  Even though it meant switching my work schedule around (which I don’t mind doing).

Did I mention that I had six kids under six for just over four hours?  And that four of those kids are under three?

Yeah.  It was busy.

It was absolutely imperative that I have something easy to serve for lunch.  Both my friend and I are into real food, so these kids weren’t expecting – and in fact, probably would have been unhappy about – something like a box of mac’n’cheese or a frozen pizza.  And who am I kidding, I don’t really have those things anyway.  I needed a real food dish that would be fast, easy, and kid-friendly.

Enter, the crock pot.  What else?  This can be served as is, or you can load it into tortillas.  I served it with some fresh salsa and fruit salad.  It was a quick, easy, and healthy lunch for a crowd of children…and a hungry mommy too.  😀

Crock Pot Mexican Pork Roast

Ingredients:

  • 1 2-lb. pork roast
  • 1 small onion, peeled, ends removed, sliced
  • 2 cloves garlic, minced or grated
  • 1 c. water
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • ¼ tsp. black pepper
  • 1 tsp. sea salt
  • 1 cup dry pinto or black beans, soaked overnight

Directions:

  1. Add everything to the crockpot and cook 3 – 4 hours on high, or 6 – 8 hours on low.
  2. Before serving, use two forks to pull the meat apart.
  3. You can use a slotted spoon to remove the beans from the crockpot first (if, for example, you have some family members who don’t care for them), or you can mix it all together.  Serve over lettuce, or put in tortillas.

Makes 6 – 8 servings.

Kate is a work-at-home mom to three kids — Bekah, age 4; Daniel, age 2.5; and Jacob, 6 months. She is married to Ben, a wonderfully supportive husband! She blogs at Modern Alternative Mama, where she writes about natural health, real food, parenting, and all things “green.” In her “free” time, she enjoys sewing, crafting, cooking, and playing with her children.Follow her on Facebook!

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Comments

  1. Alyssa says

    July 27, 2012 at 12:46 am

    Hi!! I made this yesterday and we had it wrapped in lettuce with salsa, avocado, sour cream, and mozzarella cheese. It was delicious and the kids loved it too! I froze the leftover pork for another meal but decided to have it again tonight LOL. We are on the GAPS diet so this is like tacos for us! yum! ps I love your website too, FULL of great frugal ideas, I have been using them a lot! Thank you!

    Reply
    • Stacy says

      July 27, 2012 at 6:09 am

      I hate when I freeze something and then realize I want it again. LOL

      Reply
  2. [email protected] says

    April 3, 2012 at 7:49 pm

    I would say this looks delicious—but I don’t eat pork. 😉 Will and the girls would love it! 🙂 Thanks for linking up to Healthy 2Day Wednesday….hope to see you back next week! 🙂

    Reply
    • Stacy says

      April 3, 2012 at 8:10 pm

      🙂 You’re funny.

      Reply
  3. Elise says

    March 27, 2012 at 3:41 pm

    Looks so good! I have some pork roasts in the freezer, and we love Mexican! 🙂

    Reply
    • Stacy says

      March 28, 2012 at 8:34 am

      It seems like you know what you’ll be making! 🙂

      Reply
  4. Anne @ Quick and Easy Cheap and Healthy says

    March 23, 2012 at 9:54 am

    Ooooh I like the idea of adding beans to it. Yum!

    Reply
    • Stacy says

      March 23, 2012 at 4:18 pm

      Beans make everything better.

      Reply
  5. sherrie says

    March 23, 2012 at 7:17 am

    i know in the beginning you said this was a guest post. i just kept scratching my head trying to figure out why you would bring all these youngsters into your momma’s house. thought maybe you were made at her. LOL! then i saw the pic of the lovely family at the bottom. DUH! you didn’t and all is well w/your momma. 🙂 the pork looks amazing! i used to love the pulled pork at salsarita’s, but they don’t have it anymore. 🙁

    Reply
    • Stacy says

      March 23, 2012 at 7:33 am

      They don’t?! Barry will be VERY disappointed. 🙁

      Reply
  6. Brandy says

    March 23, 2012 at 6:16 am

    This sounds so tasty! We recently ate at a Chipotle and I wanted to marry the pork and take it home with me. Now I can make my own. 🙂

    Reply
    • Stacy says

      March 23, 2012 at 7:39 am

      Oh my word. Chipotle might be my favorite Mexican place of ALL TIME!

      Reply
  7. Becca C says

    March 23, 2012 at 6:48 am

    If you have a stand mixer, you could also remove the roast from the crockpot, and use your paddle attachment to shred the meat. Try it!

    Reply
    • Stacy says

      March 23, 2012 at 7:38 am

      Stand mixers rock my face off.

      Reply


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