LadyHawk108
04-05-2005, 11:38 PM
2 medium onions, chopped
2 carrots peeled and sliced
1 4-5 lb. loin or pork shoulder roast
2 tsp. salt
1/2 tsp. oregano
1/2 tsp. ground coriander
1/2 - 3/4 c. beer
Rub pork with salt, oregano, and coriander. Place on vegetables, add beer. Cover; roast at 350 degrees for 2 3/4 hrs. Add more beer if vegetables become dry. Slice and serve pork with green sauce.
Green Sauce
2 T. olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 10oz. can Mexican green tomatoes (tomatillos)
1/2 tsp. oregano
1/2 tsp. cumin
2 T. wine vinegar
salt and pepper to taste
Heat oil in small skillet. Saute onions and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro and place in blender under the puree settting. Heat skillet over meoderate heat. Pour in sauce, cook 10 minutes. Remove from heat; add wine vinegar, salt , and pepper. Chill sauce, serve with pork.
2 carrots peeled and sliced
1 4-5 lb. loin or pork shoulder roast
2 tsp. salt
1/2 tsp. oregano
1/2 tsp. ground coriander
1/2 - 3/4 c. beer
Rub pork with salt, oregano, and coriander. Place on vegetables, add beer. Cover; roast at 350 degrees for 2 3/4 hrs. Add more beer if vegetables become dry. Slice and serve pork with green sauce.
Green Sauce
2 T. olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 10oz. can Mexican green tomatoes (tomatillos)
1/2 tsp. oregano
1/2 tsp. cumin
2 T. wine vinegar
salt and pepper to taste
Heat oil in small skillet. Saute onions and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro and place in blender under the puree settting. Heat skillet over meoderate heat. Pour in sauce, cook 10 minutes. Remove from heat; add wine vinegar, salt , and pepper. Chill sauce, serve with pork.