| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Crockpot, Main dish, Pork & ham |
8 |
Servings |
INGREDIENTS
|
|
—–rival cookbook—– |
| 2 |
md |
Onions; chopped |
| 2 |
|
Carrots; peel/slice |
| 4 1/2 |
lb |
Pork loin or sholder roast |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Leaf oregano |
| 1/2 |
ts |
Cumin seed |
| 1/2 |
ts |
Coriander |
| 2 |
c |
Water |
INSTRUCTIONS
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.
Recipe From: Kathleen Pickell Kathleen's MasterCook Recipe Swap Page
http://www.cyberspc.mb.ca/~netdir/mccook
Posted to MM-Recipes Digest V4 #011
From: software_answers@cyberspc.mb.ca (S.Pickell)
Date: Thu, 9 Jan 1997 23:45:25 GMT
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