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Brad's mojito pork roast
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A picture of Brad's mojito pork roast.

Brad's mojito pork roast

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

In the fall I love eating green tomatoes from the garden. This is a good twist on salsa verde without tomatillos.

In the fall I love eating green tomatoes from the garden. This is a good twist on salsa verde without tomatillos.

Read more

Brad's mojito pork roast

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

In the fall I love eating green tomatoes from the garden. This is a good twist on salsa verde without tomatillos.

In the fall I love eating green tomatoes from the garden. This is a good twist on salsa verde without tomatillos.

Read more
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Ingredients

6 hours
4 servings
  1. 4 lbpork butt roast or shoulder roast.
  2. 1 packagesMcCormick © mojito lime seasoning. divided
  3. 3/4 cupwater
  4. green tomato salsa
  5. 10lg green or under ripe tomatoes
  6. 1lg red onion. or sweet onion
  7. 1green bell or pablano pepper. seeded cored and quartered
  8. 2 tbspminced garlic
  9. 3 tbspsafflower oil. divided
  10. 1/2bunch cilantro, rinsed and chopped
  11. green salsa seasoning
  12. 1/2 tspsmoked paprika
  13. 3/4 tspgarlic salt
  14. 3/4 tspchili powder
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Steps

6 hours
  1. 1

    Heat oven to 400°F

    A picture of step 1 of Brad's mojito pork roast.
  2. 2

    Oil a 9x13 baking dish. Add all salsa ingredients except cilantro. Drizzle with 2 tbs oil. Sprinkle with 1/3 mojito lime seasoning. Roast for 45 minutes to an hour. Until pepper skin chars and tomatoes get soft.

    A picture of step 2 of Brad's mojito pork roast.
  3. 3

    When done roasting let cool. Blend all in a blender with cilantro.

    A picture of step 3 of Brad's mojito pork roast.
  4. 4

    Season salsa with all seasonings

  5. 5

    Reduce heat in oven to 275°F. Rub 2/3 mojito seasoning package on roast. Place in a roasting crock. Add water. Cover and roast 3-4 hours until tender and falling apart.

    A picture of step 5 of Brad's mojito pork roast.
  6. 6

    Plate pork. Generously cover with salsa. Serve with warm tortillas, sour cream, and rice and beans.

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wingmaster835
wingmaster835 @wingmaster
on October 05, 2014 03:35
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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