Dump: South Carolina Pork Roast

[Liss]

2 medium onions, chopped
3 large carrots, pared and sliced
3 to 4-1/2 lb. pork loin or shoulder roast
2 teaspoons salt
1/2 teaspoon leaf oregano
1/2 teaspoon cumin seed
1/2 teaspoon coriander
2 cups water

Place onions and carrots in Crock-Pot. Rub pork roast with seasonings.
Place on top of vegetables; add water. Cover and cook on low setting for
10 to 12 hours. This is good served with rice and black beans. Could use
Mexican chopped tomatoes

[rtebalt]

This looks yummy. (And being from South Carolina, I'd like to try it!)