Tex-mex Bbq Pork Roast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Tex-Mex | Meat | 8 | Servings |
INGREDIENTS
| 3 1/2 | lb | Pork shoulder or leg roast |
| boneless | ||
| 2 | T | Vegetable oil |
| 3/4 | c | Onions, finely chopped |
| 1 | Clove garlic, minced | |
| 2 | t | Jalapeno pepper, minced |
| 1 | c | Tomato juice |
| 1 | T | White vinegar |
| 1 | T | Worcestershire sauce |
| 1 | T | Chili powder |
| 1/2 | t | Salt |
| 1/2 | t | Paprika |
| 1/2 | t | Ground cumin |
| 1/2 | t | Dried oregano |
| 1/4 | t | Black pepper, ground |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 30.7mg
Sodium: 206.4mg
Potassium: 251.7mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 10.8g