Mexican Pork Beer Roast with Green Sauce
Yield
8 servingsPrep
15 minCook
2 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
carrots
peeled, sliced |
|
| 5 | pounds |
pork loin roast
or sholder roast |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
coriander
ground |
|
| ¾ | cup |
beer
|
|
| Green sauce | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
peeled, chopped |
|
| 10 | ounces |
tomatillos
|
|
| ½ | teaspoon |
oregano
dried, crumbled |
|
| ½ | teaspoon |
cilantro
dried |
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
carrots
peeled, sliced |
|
| 2.3 | kg |
pork loin roast
or sholder roast |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
coriander
ground |
|
| 177 | ml |
beer
|
|
| Green sauce | |||
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
peeled, chopped |
|
| 289 | ml/g |
tomatillos
|
|
| 2.5 | ml |
oregano
dried, crumbled |
|
| 2.5 | ml |
cilantro
dried |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Roast pork ½ hour per pound.
Heat oil in small skillet.
Sauté onion and garlic until limp.
Drain tomatillos; reserve liquid.
Combine tomatillos, ½ cup reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree.
Heat skillet over moderate heat.
Pour in sauce; cook 10 minutes.
Remove from heat; add wine, vinegar, salt, and pepper.
Chill sauce; serve with pork.
