Bone-In Rib End Pork Roast with Fresh Tortilla’s a
Ingredients
- 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
How to Make Bone-In Rib End Pork Roast with Fresh Tortilla’s a
- 1For 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. - 2For 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. - 3For the Cabbage Salad & Dressing:
Combine all ingredients for salad in a salad bowl and toss.
Pour dressing over and toss
