Bone-In Rib End Pork Roast with Fresh Tortilla’s a

Catherine Cappiello Pappas


This is a healthy and delicious meal!

pinch tips: Flour, Eggs & Breading Techniques






10 Min


30 Min




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
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
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

Directions Step-By-Step

For the 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.
For the Cabbage Salad & Dressing:

Combine all ingredients for salad in a salad bowl and toss.

Pour dressing over and toss

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American