Mexican Pot Roast

This is a nice alternative to traditional burritoes. The recipe received seven thumbs up when served at dinner with our grandparents.

1T olive oil
2 medium onions, sliced
2 medium carrots, cut into ½ inch rounds
1 can diced green chiles
2 garlic cloves, minced
2t salt
1/2 t dried oregano
1/2 t ground cumin
1/2 t ground coriander
1/4 t freshly ground pepper
1 4.5lb bone-in pork shoulder (picnic), well trimmed
1 14.5oz can chicken broth

Sauté onions, carrots, and chiles in oil till soft. Add garlic, cook 1 minute. Transfer mixture to slow cooker.

Combine salt, oregano, cumin, coriander, and pepper. Rub onto pork. Place pork on vegetables in slow cooker. Add broth around pork. Cook 6-8 hours.

Remove pork & shred. Put shredded pork in serving dish. In blender, puree vegetables and broth (skim any fat first) and put this mixture in a gravy boat.

Serve pork alone with gravy or serve with gravy on warm homemade tortillas with refried beans, salsa, guacamole, sour cream, and shredded cheese.