INGREDIENTS

INSTRUCTIONS

Remove grate from grill, then preheat it to high heat. Meanwhile,
place roast in the center of a piece of wax paper large enough to
cover the entire roast. Pout the kosher salt over the meat. Use your
clean hands to spread the salt evenly all over the n , until it is
completely covered and white. Do not afraid to use too much salt.  Wrap
the meat with waxed paper as completely as you can, so that all  of the
salt stays inside the wrapper.  Be careful, place the waxed  paper
wrapped meat directly on the hot coals or lava rocks and stand  back
immediately because the waxed paper will in ntly flame up and  burn
away. Leave the cover off the grill. Let the meat cook for 35 to  40
minutes on one side. Use two long-handled meat forks or tongs to  flip
the meat, and cook it for 30 to 35 minutes more on the second  side. Do
not cover the grill. ove the meat from the coals and scrape  off any
remaining bits of waxed paper and salt (the outside will be  black).
Carve the roast across the grain in thin (1/4") slices. It you  follow
directions carefully, you will end up with a range of slices  from me
m-rare to well done.  Recipe By     :  From: The Cuisines Of Mexico By
Diana K  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 6931.7mg
Potassium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g