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Cookin' with Kaye

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Southwestern Pork Pot Roast (1/25/2013)

Southwestern Pork Pot Roast
(Recipe from the National Pork board porkbeinspired.com)


1 3-lb. boneless pork shoulder (tied with kitchen twine if necessary)
1 tablespoon vegetable oil or olive oil
Salt and Pepper
1 19-oz. can mild or medium red enchilada sauce
1 small white onion, cut in 12 wedges
1 small bag baby carrots
12 oz. small red potatoes, cut in ½ -inch wedges
1 15-oz. can hominy, drained


Preheat oven to 350-degrees F. Season pork with salt and pepper. In a oven-ready skillet, braising pan, or Dutch oven, warm oil over medium-high heat. Add pork and cook until well-browned on all sides, 10-12 minutes. Transfer the meat to a plate or platter and set aside.


Add enchilada sauce to skillet and bring to a boil, scraping up any browned bits. Return the pork and juices to skillet, and return to a boil. Cover skillet, place in oven, and cook 1 hour. Turn meat over and add onion, carrots, and potatoes to the skillet, submerging them in the liquid. Cover and cook until vegetables start to soften, about 30 minutes.


Add hominy, cover, and cook until pork is tender but not falling apart, onion and potatoes are tender, and hominy is heated through, about 15 minutes. Remove skillet from the oven, set aside, letting meat rest in liquid for 15 minutes.


Remove meat from skillet, remove kitchen twine, if tied, and slice meat across the grain. Arrange on plates or a platter with vegetables alongside. Drizzle with sauce. Sever remaining sauce at the table.


If using your slow cooker:


Season and brown meat on all sides as directed above. Place meat in slow cooker, surround it with the quartered onion, carrots, and potatoes, then pour enchilada sauce over all. Cook for 5 hours on low, then add the hominy. Cook for an additional hour. Remove meat, let rest 5-10 minutes, cut twine if using, then slice across the grain. Serve with the vegetables, and, extra sauce on the side.


 

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