Rio Grande Pork Roast Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 27 Min
Ready In1 Hr 32 MinDifficulty LevelEasy
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Salt | 1/2 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Liquid smoke | 1/4 Teaspoon | |
| 1 (5-lb.) pork-loin roast, boned and tied | ||
| 1/2 cup apple jelly | ||
| Catsup | 1/2 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Corn chips | 1 Cup (16 tbs), crushed | |
Directions
GETTING READY
1. Preheat the oven to 250° F.
2. In a small bowl, mix salt, garlic salt and 1/2 teaspoon chili powder.
3. Apply liquid smoke over the roast and rub.
4. Season roast with seasoning mixture prepared above.
5. Cover the ends of the roast with heavy duty aluminium foil.
6. In a glass, blend jelly, catsup, vinegar and 1/2 teaspoon chili powder and boil on HIGH for about 3-1/2 to 4-1/2 minutes.
MAKING
7. In a utility dish, place the roast with the fat side down.
8. Cook on LOW for 40 minutes.
9. After 40 minutes, remove the foil, turn over the roast to keep the fat side up.
10. Sprinkle corn chips over the roast.
11. Cook on LOW for another 30-35 minutes until the internal temperature reads 150° F (66° C) to 160° F (71° C) after cooking and 170° F (11° C) after 15 minutes of standing time.
12. Brown the roast during standing or keep warm.
SERVING
13. Serve over freshly cooked rice.
1. Preheat the oven to 250° F.
2. In a small bowl, mix salt, garlic salt and 1/2 teaspoon chili powder.
3. Apply liquid smoke over the roast and rub.
4. Season roast with seasoning mixture prepared above.
5. Cover the ends of the roast with heavy duty aluminium foil.
6. In a glass, blend jelly, catsup, vinegar and 1/2 teaspoon chili powder and boil on HIGH for about 3-1/2 to 4-1/2 minutes.
MAKING
7. In a utility dish, place the roast with the fat side down.
8. Cook on LOW for 40 minutes.
9. After 40 minutes, remove the foil, turn over the roast to keep the fat side up.
10. Sprinkle corn chips over the roast.
11. Cook on LOW for another 30-35 minutes until the internal temperature reads 150° F (66° C) to 160° F (71° C) after cooking and 170° F (11° C) after 15 minutes of standing time.
12. Brown the roast during standing or keep warm.
SERVING
13. Serve over freshly cooked rice.
Chef
