| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
6 |
servings |
INGREDIENTS
| 5 |
lb |
Pork; (lean shoulder, leg or roast), trimmed of excess fat |
| 1 |
lg |
Ripe tomato; finely diced |
| 2 |
|
Fresh green New Mexican chiles; roasted, peeled, seeded and finely chopped |
| 2 |
|
Habaneros; finely chopped, (can substitute 6 Scotch bonnets) |
| 1 |
lg |
Onion; finely chopped |
| 1 |
bn |
Fresh thyme; stemmed and finely chopped |
| 1 |
bn |
Green onions; (scallions), finely chopped |
| 4 |
|
Garlic cloves; minced |
| 1/2 |
c |
Soy sauce |
| 1/4 |
ts |
Ground cayenne pepper; (actually I prefer Berbere) (up to 1/2) |
| 1/4 |
c |
Fresh lime |
| 1 |
c |
White wine |
INSTRUCTIONS
Makes 6 to 8 Servings Place the pork on a cutting board and, with a sharp
knife, punch holes, or "jerk", all over. In a medium size bowl, mix
together all the ingredients except the soy sauce, lime juice, and wine.
Using your fingers, stuff the mixture into the holes. Place the pork roast
in a bowl and pour the remaining mixture and the soy sauce over it. Cover
and let marinate overnight in the refrigerator.
Place the roast in a suitable roasting plan with the lime juice and water.
Cook the roast in a preheated 450 degree oven for 1 1/2 to 2 hours. When
fork tender, remove the cover and allow to brown. While browning, keep the
pork moist by basting it with the juices from the pan (see note below).
Serve with rice or potatoes.
Note: If gravy is desired, remove the roast from the pan, pour off all but
1 to 2 tablespoons of the juices and place the pan on a burner over high
heat. Brown the juices, then deglaze the pan with a little boiling water.
Return the juice to the pan and add enough hot water to make about 1 1/2
cups of gravy. If a thicker gravy is desired, a slurry of 1 tablespoon of
cornstarch to 1/2 cup of water can be added gradually while stirring until
desired thickness is reached.
Good with frosty beer.
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Jan 24, 1999,
converted by MM_Buster v2.0l.
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