Real Recipes From Real Home Cooks ®

bone-in rib end pork roast with fresh tortilla’s a

Recipe by
Catherine Cappiello Pappas
Amityville, NY

This is a healthy and delicious meal!

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For bone-in rib end pork roast with fresh tortilla’s a

  • 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

  • 1
    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.
  • 2
    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.
  • 3
    For the Cabbage Salad & Dressing: Combine all ingredients for salad in a salad bowl and toss. Pour dressing over and toss

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