RECIPE FOR PORK ROAST withe mexican rice

Treat yourself and your family to a delicious and hearty meal with this Pork Roast paired with flavorful Mexican Rice. This recipe is perfect for any occasion, combining the rich taste of roasted pork with the vibrant flavors of Mexican cuisine.


For the Pork Roast:

  • 3-4 lbs pork shoulder or pork butt
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 lime, juiced

For the Mexican Rice:

  • 1 cup long-grain rice
  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tomato, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cups chicken broth
  • 1 cup frozen peas and carrots
  • Salt to taste


Pork Roast:

  1. Preheat the Oven: Preheat your oven to 325°F (165°C).
  2. Prepare the Pork: In a small bowl, combine olive oil, minced garlic, chopped onion, cumin, smoked paprika, chili powder, salt, and pepper. Rub this mixture all over the pork shoulder.
  3. Sear the Pork: Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork on all sides until browned.
  4. Roast the Pork: Add chicken broth and lime juice to the pot. Cover with a lid or aluminum foil and roast in the oven for 3-4 hours, or until the pork is tender and easily shredded with a fork.
  5. Rest and Shred: Once cooked, remove the pork from the oven and let it rest for 15 minutes before shredding.

Mexican Rice:

  1. Prepare the Rice: In a large skillet, heat vegetable oil over medium heat. Add rice and cook, stirring frequently, until the rice is lightly browned.
  2. Cook the Vegetables: Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
  3. Add the Tomato and Spices: Stir in the chopped tomato, cumin, and chili powder. Cook for another 2 minutes.
  4. Simmer the Rice: Pour in the chicken broth and add the frozen peas and carrots. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed. Season with salt to taste.


Place a generous portion of Mexican rice on each plate, topped with the shredded pork roast. Garnish with fresh cilantro and a squeeze of lime if desired. Enjoy this delicious meal with family and friends!

Enjoy cooking and sharing this delightful recipe with your members!


Easy Way Method 2


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