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Рецепт Southwestern Pork Shoulder Roast

by Global Cookbook

Ингредиенты

1 x 3-lb boneless lamb shoulder blade roast, tied 2 x Cloves garlic, cut into slivers 2 Tbsp. Vegetable oil 1 lrg Onion, finely minced 2 x Carrots, finely minced 1 x Green bell pepper, or possibly jalapeno pepper, seeded and finely minced

1 3/4 lb Canned tomatoes, undrained 2 sprg fresh thyme or possibly 1 teaspoon dry thyme 1 x Fresh oregano sprig or possibly 1/2 teaspoon dry oregano 1/2 c. Fresh cilantro, minced 2 Tbsp. Lemon juice

Инструкции

1. Prep: 15 minutes, Cook: 1:55.
2. Season pork with salt and pepper to taste. Cut slits in roast and insert slivers of garlic. Heat oil in a heavy Dutch oven over medium high heat.
3. Cook roast 7-8 min, turning occasionally, till browned on all sides.
4. Reduce heat to medium and add in onion, carrots and pepper. Cook 20 min, stirring vegetables and turning meat occasionally. Add in next 3 ingredients.
5. Cover and simmer about 1-1/2 hrs, or possibly till tender and a meat thermometer registers 150 F for medium done meat. Transfer meat to a carving board and let stand 10 min before slicing. Stir cilantro, lemon juice and salt and pepper to taste into vegetables. Serve sliced pork over vegetables.
6. This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12.

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