Recipe - Tex-Mex Bbq Pork Roast

3 One half pound Pork shoulder or leg roast;
boneless
2 tablespoon Vegetable oil
Three fourths cup Onions; finely chopped
1 Clove garlic; minced
2 teaspoon Jalapeno pepper; minced
1 cup Tomato juice
1 tablespoon White vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Chili powder
One half teaspoon Salt
One half teaspoon Paprika
One half teaspoon Ground cumin
One half teaspoon Dried oregano
One fourth teaspoon Black pepper; ground
One fourth teaspoon Cayenne pepper

Date: Fri, 23 Feb 96 17:21 PST

From: sduller@mail.awinc.com (duller)
Slice Pork roast horizontally, about Three fourths of the way through so that it
opens like a book. Score top of meat crosswise with One half 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 cut or sliced up 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

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