Wednesday, April 4, 2012

Roast Pork for Tacos

With a huge hunk of pork loin, I didn't want to only cook it one way.  I chopped the pork loin into 3 pieces and prepared them 2 different ways.  All were tasty and moist and went well with corn tacos and sweet chili sauce.
Ingredients:
4 pounds pork shoulder roast (cut into 2 pieces)
1 lb jalapenos
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon dried cumin
1 teaspoon dried thyme
2 cloves sliced garlic
1 1/2 teaspoons salt, or to taste
corn tortillas
sweet chili sauce

Directions:
Preheat the oven to 300 degrees F (150 degrees C).
Chop jalapenos into medallions and carefully remove seeds.
Take 1/2 of the pork loin and place the roast on top of a large piece of aluminum foil.
In a small bowl, stir together chili powder, oregano, cumin, and thyme.
Rub onto the roast and top with garlic and jalapenos.
Wrap foil around the roast so that it is completely covered.
Place on top of a roasting rack in a baking dish,  or place a cookie sheet on an oven rack below to catch any leaks. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks.

Directions - Garam Masala:
3 tablespoons - Garam masala
Preheat the oven to 300 degrees F (150 degrees C).
Take garam masala and rub onto the roast.
Wrap foil around the roast so that it is completely covered.
Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks.

Warm tortillas in microwave or over flame.  Put pork in tortilla, top with jalapenos and chili sauce.  Enjoy.

Stay hungry my friend!