Very easy, and you don't even need to thaw the meat first.
Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro. Serve with lightly fried corn tortillas, grated Mexican cheese, shredded cabbage, pickled carrots, and sour cream.
This recipe can also be made in the oven. Roast for 8 or 9 hours at 250 F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1055g) | ||
Recipe Makes: 1 | ||
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Calories: 1885 | ||
Calories from Fat: 933 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.7g | 138 % | |
Saturated Fat 61.6g | 308 % | |
Monounsaturated Fat 29.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 300.6mg | 92 % | |
Sodium 2057mg | 71 % | |
Potassium 2098.3mg | 55 % | |
Total Carbohydrate 158.8g | 47 % | |
Dietary Fiber 29.2g | 117 % | |
Sugars, other 129.5g | ||
Protein 91.1g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1885
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