Mexican Pork Beer Roast with Green Sauce
Yield
8 servingsPrep
15 minCook
2 hrsReady
3 hrsIngredients
| 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 |
*
|
Trans-fat Free, Good source of fiber
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.
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