I put them in a roasting pan or Dutch oven, on a bed of bagged yellow rice mix, chicken broth and roast until 165 degrees then when ready to serve, I garnish with a can of black beans and cilantro.
My trick to making a tasty roast that’s pull-apart tender is marinating a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. It’s unbeatable. —Sue Brown, San Miguel, California
Green chili. In crockpot: Roast, jar 505 green Chili, Rotel, hatch green chilies (use whatever amount of heat you like), and a can of chicken or veggie stock. Cook low for 8 to 10 hrs. 30 min before done, remove the roast and add a large can of hominy (drained and rinsed) Shred the roast and put it back in the pot. So good.
I sear it off, season it with salt, pepper, and garlic, and cook in a slow cooker with spaghetti sauce all day. It makes a great meat sauce for pasta or lasagna
-1 pack of slice mushrooms
-1big onion slice
-1 pack of dry onion soup mix
-2can of crem of mushroom
-1 cup of water
Mix all ingredients
Brown meat
Pour over your meat
Roast at 400 20 min then lower heat at 325
Roast 4-5 h in the oven delicious!!
Also a really good idea to put in a crock pot and add a can of Verde sauce. Cook for 8-10 hours and the pork makes really good chili verde tacos, burrito's. Quick easy and yummy!