| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Tex-Mex |
Meat |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Pork shoulder or leg roast; boneless |
| 2 |
tb |
Vegetable oil |
| 3/4 |
c |
Onions; finely chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Jalapeno pepper; minced |
| 1 |
c |
Tomato juice |
| 1 |
tb |
White vinegar |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Black pepper; ground |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
Date: Fri, 23 Feb 96 17:21 PST
From: sduller@mail.awinc.com (duller)
Slice Pork roast horizontally, about 3/4 of the way through so that it
opens like a book. Score top of meat crosswise with 1/2 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@MASTERCOOK.COM
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