Mexican Pork Roast

• 2 medium onions, sliced
• 2 medium carrots, sliced
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup water
• 1/2 cup chicken broth
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 boneless pork shoulder butt roast (3 pounds)

1. In a large skillet, saute the onions, carrots and jalapenos in oil for 3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth.
2. In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
3. Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.

onions, carrots, peppers, olive oil, garlic, water, chicken broth, ground coriander, salt, ground cumin, oregano, pepper, pork shoulder butt roast

Taken from www.tasteofhome.com/recipes/mexican-pork-roast/ (may not work)