Tex Mex Pork Roast Recipes

TEX-MEX PORK ROAST

Tex-mex Pork Roast image

this recipe gives pork a little different twist. keep and eye on the roast as I often over cook my meat to make sure that it is fully cooked. (Nurse)

Provided by lorriemartin1

Categories Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 pork roast, fat removed
4 slices havarti cheese
1/2-1 green pepper
1/2-1 red pepper
1/2-1 yellow pepper
1/2 lb sliced mushrooms
1 small onion, sliced thinly
Tex-Mex seasoning
salt and pepper
1 1/2 cups water
1/3 cup flour, approximately

Steps:

preheat oven to 350 degrees.
cut pork roast in half unless you have the kind that is two peices wrapped with string.
place two peices of harvarti cheese on the flat side of each half.
cut all the peppers into slices lengthwise.
then make layer of mushrooms, red pepper, green pepper, and yellow pepper followed by the layer of thinly sliced onion.
add some salt and pepper to taste.
place the other half of the roast with the cheese side in on top of the layer of onion.
use string to secure the layers of roast together and all the veggies inside.
place roast in roasting pan and add water
sprinkle the water and roast with tex-mex seasoning.
cook for half the time and then turn over and sprinkle the other side with tex-mex seasoning as well.
some of the veggies will slide out from inside the roast.
once the roast is done remove and add flour mixture and make a sauce out of the leftover juices with veggies and serve over the slices of roast.

Nutrition Facts : Calories 311.8, Fat 12, SaturatedFat 6.1, Cholesterol 107.2, Sodium 287.5, Carbohydrate 15, Fiber 1.9, Sugar 2.9, Protein 35.4

TEX MEX MEATLOAF

Tex Mex Meatloaf image

Here is a sure way to spice up a family classic. Meatloaf is a favorite in my family and now we have a new way to enjoy it.

Provided by kari

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds ground beef
2 eggs
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 tablespoon onion powder
1 tablespoon ground black pepper
1 teaspoon salt
1 slice white bread, cut into cubes
4 slices American cheese OR your choice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 711.4 calories, Carbohydrate 9.8 g, Cholesterol 264.4 mg, Fat 56.9 g, Fiber 1.7 g, Protein 39.2 g, SaturatedFat 24.8 g, Sodium 1605.4 mg, Sugar 1.2 g

MEXICAN PORK

Mexican Pork image

My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 18 servings.

Number Of Ingredients 10

Ingredients

1 bone-in pork shoulder roast (4 to 5 pounds)
1 can (28 ounces) enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
Flour tortillas (8 inches), optional
Toppings of your choice

Steps:

Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

TEX-MEX PULLED PORK (CROCK POT)

Tex-Mex Pulled Pork (Crock Pot) image

Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Serve with shredded lettuce, diced red onion and sour cream as toppings.

Provided by Barb G.

Categories Pork

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) can tomato sauce
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4 1/2 ounce) cans diced green chilies
1/4 cup chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (2 1/2 lb) well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

Steps:

Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.

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