Bone-In Rib End Pork Roast with Fresh Tortilla’s and Cabbage Salad
Total Steps
13
Ingredients
26
Tools Needed
1
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Living the GourmetIngredients
- 4-5 pounds pork roast
- 2 tablespoons sugar
- 1 teaspoons salt
- 1/2 teaspoons black pepper
- 1/2 teaspoons turmeric
- 1 teaspoons ground cumin
- 1/4 teaspoons cayenne
- 1/2 teaspoons curry
- 1/4 teaspoons ground cloves
- 1/2 teaspoons cinnamon
- 2 cups flour
- 1/2 teaspoons salt
- 1 teaspoons baking powder
- 1 tablespoons shortening
- 3/4 cup warm water
- 1/2 head curly cabbage – sliced thin
- 1/2 small red onion – sliced thin
- 1 cloves garlic – crushed and chopped
- 1 inch piece fresh ginger – sliced thin
- 1/4 jalapeño – chopped with seeds
- 1/4 cup water
- 3 tablespoons olive oil
- 3 tablespoons white vinegar
- 1/2 teaspoons salt
- 1 teaspoons sugar
- 1/2 teaspoons black pepper
Instructions
Step 1
For Pork Roast:
Step 2
Combine all of the above ingredients and rub all around the roast.
Step 3
Preheat Oven 350- degrees:
Step 4
Roast 25 – 30 minutes per lb. The cooking time will depend on the size of the roast.
Step 5
Cut pork into bite sized pieces.
Step 6
For the Tortilla:
Step 7
Combine the flour, salt and baking powder in a bowl. Mix in the shortening and crumble with your fingers.
Step 8
Add the water and mix until the dough comes together.
Step 9
Flour a clean surface and knead dough a minute or two until smooth.
Step 10
Divide dough into 8 equal pieces and roll each piece into a ball.
Step 11
Heat a large frying pan or griddle.
Step 12
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.
Step 13
Place the tortilla in a clean towel to keep warm.