Mexican Pot Roast is a pot roast with a spicy twist. Most grocery stores carry all the ingredients, such as pork roast, jalapenos, Rotel tomatoes, and spices.
MEXICAN POT ROAST
Mexican Pot Roast is a recipe that offers many possibilities for weeknight meals, including burritos, tacos, enchiladas, and more.
The holidays are just a few days away, and I wanted to share a great recipe to cook in a crockpot.
With some of the b-u-s-i-n-e-s-s that come with the holidays, cooking dinner is sometimes hard to get done.
Around our house, my girls love to get in the kitchen a couple of days before Thanksgiving and make up a bunch, and I mean a bunch of pie crust for our Thanksgiving pies.
We even prepare some of our side dishes and freeze them for the big day. With all of that going on, it is hard to put a meal on the table, so I like to cook in my crockpot.
Family reunions are the best place to gather a wealth of family recipes. Every May, we go to our Cemetery Declaration gathering for a family reunion and pause to remember those who have gone before us during the year.
I love seeing everyone and catching up with our family members. We enjoy dinner on the ground, where we have a potluck at its best.
This year, someone brought this delicious Mexican Pot Roast that everyone went crazy over, me included. She brought this pot roast simmered in a roaster oven with pinto beans, Rotel tomatoes, jalapenos, and Mexican spices. The meat was so tender and flavorful. I just had to have the recipe. After making it several times, I still find new ways to use the leftover roast.
I love the multiple meal possibilities that come from this one roast. A WIN-WIN recipe is what I call it!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE MEXICAN POT ROAST
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Mexican Pot Roast and similar recipe ideas you can have.
You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.
TIPS AND TIDBITS TO MAKE THE BEST MEXICAN POT ROAST
Roast. Pick a reasonably lean pork shoulder or pork butt end roast. Some fat is a good thing. That is where the fantastic flavor comes from.
No searing required. This recipe does not require searing the roast before placing it in the crockpot. It is a set-and-forget-it recipe.
Jalapenos. The recipe calls for 4 jalapenos, but you can adjust the amount of heat you like. Green Chilis can be substituted for a milder taste.
Beans. Beans can be omitted, although they are a plus in the recipe. We have some in our family who are not a fan of beans, so we serve them on the side.
Versatility. You can use the meat in tacos, burritos, enchiladas, rice bowls, quesadillas, or any other dish you prefer.
It freezes well. Put the leftover meat in a labeled resealable bag, and you can prepare another meal for another day.
WHAT YOU NEED TO PREPARE MEXICAN POT ROAST
Dried pinto beans
Water
Rotel tomatoes
Onion
Cumin
Garlic powder
Black pepper
Whole jalapenos
HOW TO PREPARE MEXICAN POT ROAST
Add roast, pinto beans, water, Rotel tomatoes, onion, cumin, garlic powder, salt, black pepper, and jalapenos in a large crock pot.
Cover with lid and turn crockpot on low for 6-8 hours or on high and cook for 3-4 hours. Remove shoulder blade bone.
WHAT TO SERVE WITH MEXICAN POT ROAST
Serve over rice or cornbread. Or shred meat and serve it in a tortilla with any of the following:
chopped tomatoes
chopped lettuce
chopped onions
chopped jalapenos
chopped olives
saute onions
sauté bell peppers
sour cream
salsa
chopped tomatoes
chopped lettuce
chopped onions
chopped jalapenos
chopped olives
saute onions
sauté bell peppers
sour cream
salsa
I will be trying this very soon - looks amazing!
ReplyDeleteKay, Did the beans cook up soft? I've had awful luck with beans in a crockpot. They always turn out too hard.
ReplyDeleteThe beans were tender…I did stir them in and around the crockpot to keep the ones on top from not getting enough liquid… hope this helps!
DeleteThis looks absolutely delicious! I will be pinning this recipe, thanks for sharing!
ReplyDeleteHi Kay,
ReplyDeleteWhat a awesome Roast, it looks delicious! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
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Miz Helen
This sounds amazing! I'll have to give it a try. Thanks so much for sharing with us at Ivy and Elephants!
ReplyDeleteHugs,
Patti
beans cooked on low in crock are amaaazing! This recipe on low if you have time would be maybe....even better :)
ReplyDeleteI meant to say...It is low 6-8 hours and on high 3-4 hours. Thanks for the heads up.
DeletePERFECT recipe for my day! I was blessed with some extra good deals on meat today and came home popped onto my Pinterest crock pot board and found your recipe stashed there :) Thanks for the easy peesy comfort food recipe to match my grocery steals! P.S. I had green salsa (I did cut out jalapenos) so I am doing that instead of the canned toms...You might try some time as green salsa & pork are a match made in heaven ;) -Rosanne Jimenez
ReplyDeleteK,
ReplyDeleteLove your site. Are you sure this recipe will use 2 Tablespoons of Salt? This seems like way too much, maybe 2 teaspoons??
Yes, it is 2 tablespoons. 1 tablespoon to season the beans and 1 tablespoon to season the meat. You can use less if you'd like but the flavor will not be the same.
DeleteThank you for posting. This was my good friend's recipe. She died and I have looked everywhere for the one with Rotel and Pintos. This looks almost like what I remember YES!!!
ReplyDeleteHi, could this be made as a smaller portion? I have a 1.45lb roast and a 4qt crock pot. Single gal over here lol I know I’ll still have leftovers, but was hoping to get an idea of how to cut the recipe if possible?
ReplyDelete