| 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 MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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