Tex-mex bbq pork roast

8 Servings

Ingredients

Quantity Ingredient
3½ pounds Pork shoulder or leg roast; boneless
2 tablespoons Vegetable oil
¾ cup Onions; finely chopped
1 Clove garlic; minced
2 teaspoons Jalapeno pepper; minced
1 cup Tomato juice
1 tablespoon White vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Chili powder
½ teaspoon Salt
½ teaspoon Paprika
½ teaspoon Ground cumin
½ teaspoon Dried oregano
¼ teaspoon Black pepper; ground
¼ teaspoon Cayenne pepper

Directions

Date: Fri, 23 Feb 96 17:21 PST

From: sduller@... (duller)

Slice Pork roast horizontally, about ¾ of the way through so that it opens like a book. Score top of meat crosswise with ½ 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@...

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