Tex-mex bbq pork roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Pork shoulder or leg roast; boneless |
| 2 | tablespoons | Vegetable oil |
| ¾ | cup | Onions; finely chopped |
| 1 | Clove garlic; minced | |
| 2 | teaspoons | Jalapeno pepper; minced |
| 1 | cup | Tomato juice |
| 1 | tablespoon | White vinegar |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Black pepper; ground |
| ¼ | teaspoon | Cayenne pepper |
Directions
Date: Fri, 23 Feb 96 17:21 PST
From: sduller@... (duller)
Slice Pork roast horizontally, about ¾ of the way through so that it opens like a book. Score top of meat crosswise with ½ inch deep slashes.
In a medium saucepan, heat oil; add onions, garlic, jalapeno peppers and cook 3 to 5 minutes. Stir in remaining ingredients and bring to a boil.
Cover, reduce heat and simmer 10 minutes. Let cool completely.
In a shallow container combine mixture with Pork, cover and marinate in refrigerator 4 hours or overnieght.
Place Pork in a shallow roasting pan and pour marinade over top.
Cook in a preheated oven or barbecue at medium heat 325 degree F approximately 25 minutes per pound to an internal temperature of 160 degree F. Baste with marinade and turn occasionally.
Serve thinly sliced on a crusty roll, with baked beans and corn on the cob.
NOTES : Nutritional Info/Serving: 288 Calories 33 g Protein 15 g Fat 4 g Carbohydrate
MC-RECIPE@...
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