Rio grande pork roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-5 lb) pork roast | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Chili powder |
| ½ | cup | Apple jelly |
| ½ | cup | Catsup |
| 1 | tablespoon | Vinegar |
| ½ | teaspoon | Chili powder |
| 1 | cup | Crushed corn chips |
Directions
Preheat oven to 325. Place roast on rack. Rub first 3 ingredients over roast. Roast to within 15 minutes of done, about 2 hours. In a sauce pan, combine rest of ingredients. Bring to a boil. Simmer 2 minutes. Brush on roast. Put corn chips over roast. Roast for 15 minutes. Use drippings as sauce.
MRS R.O. (BARBARA) HAYS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .