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4-6 servings
suggest servings
| 4 | large | garlic cloves | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | paprika | |
| 1 | pinch | cayenne pepper | |
| 1 | teaspoon | cumin | freshly ground |
| 1 | teaspoon | oregano | dried |
| 1 | Pound | pork roast | boneless, rib |
Peel and mash the garlic.
Sprinkle garlic with the salt and chop to a fine paste.
Mix well in a small bowl with the paprika, cayenne, cumin and oregano.
Nick the rib roast in 8 places or so to allow the marinade to penetrate.
Spread the marinade over the roast, cover, and marinate for 48 hours.
When ready to prepare burritos, grill the roast until just past pink.
Slice thinly.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 6% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I made this potatoe soup last night. My husband and I loved it. I doubled the recipe for left overs. I used the eagle brand milk and instant mash potatoes instead of the milk and flour and added 1/2 teaspoon of salt and pepper to taste. Served with chopped green onions on top and slice chedder cheese. SUPERB! Absolutely wonderful.
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