Braised Pork Shoulder Boneless Roast a la Mexicana

Prep time : 15 minutes
Cook time : 5 h
Portions 4
Prep time : Cook time : Servings :
15 minutes 5 h 4
Braised Pork Shoulder Boneless Roast a la Mexicana

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  • 1 (1kg) Pork shoulder boneless roast
  • 1/2 can of Italian tomatoes
  • 1 tbsp. of molasses
  • 1 yellow onion, quatered
  • 3 cloves of garlic, thinly sliced
  • 1 tbsp. of dried oregano
  • 1 bay leaf
  • 1 tsp. of salt
  • 1 chipotle pepper (canned in abodo sauce)
  • 1/2 tsp. of ground cinnamon
  • 1 tbsp. of ground cumin


  1. 1.Preheat the oven to 300°F.
  2. 2.Pour the ½ can of tomatoes into an oven-safe dish* and crush with a spoon.
  3. 3.Add all remaining sauce ingredients and mix well.
  4. 4.Place the pork roast in the dish.
  5. 5.Cover and bake for 3½ – 4 hours. * The sauce will reduce less in a stainless steel oven-safe dish than in a cast-iron dish.
  6. 6.SLOW COOKER Follow steps 2 and 3 and place the pork roast in the slow cooker.
  7. 7.Add the other half of can tomatoes.
  8. 8.Cook in the slow cooker for 8 hours.


For a thicker sauce, remove the pork roast and then bring the sauce to a boil until the desired consistency is reached. Serving Ideas: 1 - Mexican rice and black beans. 2 - Small grilled tortillas, pickled onions, hot sauce, avocado quarters, sour cream and cilantro leaves.
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