Southwestern Pork Roast

Wednesday , 15, January 2014 Leave a comment

Southwestern Pork Roast

Serve this tender Pork Roast over Rice… on a Crusty Bun or in a Wrap with Slaw!! 😉

However you choose…it’s delicious!!

Get out your Crock Pot…


  • 2 1/2 lbs. Boneless Pork Roast
  • 1  envelope Onion Soup Mix
  • 1 – 14 oz. can diced Tomatoes… undrained
  • 2 – 4 oz. cans Green Chilies… chopped and undrained
  • 3 tbsp. Brown Sugar… packed
  • 2 tsp. Chili Powder
  • 1 tsp. ground Cumin


  • **I always brown any meat I’m using in 1 tbsp. of Olive Oil before I add it to the slow cooker 😉 You don’t have to…**
  • Put Pork Roast into slow cooker.
  • Combine remaining ingredients in a bowl and pour over Pork.
  • Cook on LOW 8 – 10 hours or on HIGH for 4 – 6 hours or until Pork is tender.
  • Remove Pork from slow cooker and shred.
  • Remove as much grease ad you can from slow cooker liquid….add shredded Pork back into slow cooker.
  • Stir to coat with slow cooker liquid…transfer Pork to serving bowl using a slotted spoon.
  • Serve & Enjoy!!

Recipe adapted from

Southwestern Pork Roast

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