Southwestern Pork Roast
Southwestern Pork Roast
1 (4 to 5 lb) rolled pork roast
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 cup apple jelly
1/2 cup ketchup
1 tbsp vinegar
1 cup crushed white or yellow corn chips
Place roast, fat side up, in pan
Combine salt, garlic salt & chili powder
Rub on roast
Roast at 325 deg F for 2 to 2 1/2 hrs or until 165 deg F internal temp
In small saucepan combine jelly, ketchup, vinegar & chili powder
Bring to a boil, reduce heat & simmer 2 min
Brush roast with glaze, sprinkle with chips
Continue roasting 10 to 15 min or until 170 deg F on meat thermometer
Remove roast & let st& 15 min before serving
Measure drippings & add water to make 1 cup
Serve with roast
Serves 8
Shredded Beef Chimichangas (Chimichnagas De Carne De Res)
Shredded Beef Chimichangas (Chimichangas de Carne de Res)
4 flour tortillas, 12-inch diameter
1 recipe Shredded Beef
4 avocados, skinned & seeded
1 cup sour cream
2 pickled jalapeno chiles, seeded & minced
2 Tbsp vinegar from jalapeno can
1/4 cup cilantro, minced
Soften tortillas & wrap them in a towel to keep them warm
Place about 2 cup to : cup of Shredded Beef on each tortilla
Chop 2 of the avocados & apportion them equally on top of the Shredded Beef
Fold the tortillas & fry one at a time until crispy
Drain on a paper towel, then remove to a serving plate
Meanwhile, mash the remaining 2 avocados; then stir in the remaining ingredients to make a thick, smooth sauce
A food processor makes quick work of this task
Place the cooked chimichangas on individual serving plates & top them with the avocado sauce