Recipe - Southwestern Pork Shoulder Roast

1 3lb boneless lamb shoulder
blade roast; tied
2 Cloves garlic; cut into
slivers
2 tablespoon Vegetable oil
1 lg Onion; finely chopped
2 Carrots; finely chopped
1 Green bell pepper; or
jalape=F1o pepper, seeded
and finely chopped
1 Three fourths pound Canned tomatoes; undrained
2 Sprigs fresh thyme or 1 tsp.
dried thyme
1 Fresh oregano sprig or 1/2
tsp. dried oregano
One half cup Fresh cilantro; chopped
2 tablespoon Lemon juice

Prep: 15 min, Cook: 1:55.

Season pork with salt and pepper to taste. Cut slits in roast and insert
slivers of garlic. Heat oil in a heavy Dutch oven over medium high heat.
Cook roast 78 minutes, turning occasionally, until browned on all sides.
Reduce heat to medium and add onion, carrots and pepper. Cook 20 minutes,
stirring vegetables and turning meat occasionally. Add next 3 ingredients.
Cover and simmer about 1One half hours, or until tender and a meat thermometer
registers 150øF for medium done meat. Transfer meat to a carving board and
let stand 10 minutes before slicing. Stir cilantro, lemon juice and salt
and pepper to taste into vegetables. Serve cut or sliced up pork over vegetables.

This recipe serves 12 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 12.
Posted to MMRecipes Digest by "Chef Mark E. Weaver" meweaver@vt.edu on
May 23, 1998