Bone-In Rib End Pork Roast with Fresh Tortilla’s and Cabbage Salad


For Pork Roast:
4-5 lb. pork roast
For the Rub:
2 tbs. sugar
1 tsp. salt
½ tsp. black pepper
½ tsp. turmeric
1 tsp. ground cumin
¼ tsp. cayenne
½ tsp. curry
¼ tsp. ground cloves
½ tsp. cinnamon
For the Tortilla:
2 cups flour
½ tsp. salt
1 tsp. baking powder
1 tbs. shortening
¾ cup warm water
For the Cabbage Salad:
½ head of curly cabbage – sliced thin
½ small red onion – sliced thin
1 cloves of garlic – crushed and chopped
1 inch piece of fresh ginger – sliced thin
¼ jalapeño – chopped with seeds
Combine all of the above in a salad bowl and toss.
For the Dressing:
¼ cup of water
3 tablespoons of olive oil
3 tablespoons of white vinegar
½ tsp. salt
1 tsp. sugar
½ tsp. black pepper
Combine all of the above in a small bowl and mix.
Pour over the salad and toss.


For Pork Roast:
Combine all of the above ingredients and rub all around the roast.
Preheat Oven 350- degrees:
Roast 25 – 30 minutes per lb. The cooking time will depend on the size of the roast.
Cut pork into bite sized pieces.
For the Tortilla:
Combine the flour, salt and baking powder in a bowl. Mix in the shortening and crumble with your fingers.
Add the water and mix until the dough comes together.
Flour a clean surface and knead dough a minute or two until smooth.
Divide dough into 8 equal pieces and roll each piece into a ball.
Heat a large frying pan or griddle.
Roll dough ball into a thin, round tortilla. Place on the hot skillet and cook until slightly bubbly and golden. Flip and finish cooking until golden.
Place the tortilla in a clean towel to keep warm.


Thursday, February 6, 2014 - 3:34pm

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