Bone-In Rib End Pork Roast with Fresh Tortilla’s a
Ingredients
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·for the tortilla:
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·2 cups flour
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·½ tsp. salt
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·1 tsp. baking powder
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·1 tbs. shortening
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·¾ cup warm water
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·for the cabbage salad:
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·½ head of curly cabbage – sliced thin
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·½ small red onion – sliced thin
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·1 cloves of garlic – crushed and chopped
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·1 inch piece of fresh ginger – sliced thin
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·¼ jalapeño – chopped with seeds
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·for the dressing:
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·¼ cup of water
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·3 tablespoons of olive oil
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·3 tablespoons of white vinegar
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·½ tsp. salt
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·1 tsp. sugar
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·½ tsp. black pepper
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·for pork roast:
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·4-5 lb. pork roast
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·for the rub:
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·2 tbs. sugar
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·1 tsp. salt
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·½ tsp. black pepper
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·½ tsp. turmeric
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·1 tsp. ground cumin
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·¼ tsp. cayenne
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·½ tsp. curry
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·¼ tsp. ground cloves
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·½ tsp. cinnamon
How to Make Bone-In Rib End Pork Roast with Fresh Tortilla’s a
- 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
