Mexican Pork Beer Roast with Green Sauce

Yields:	8-10 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	2 hours
	Ready In	3 hours

Be the first to add a photo of this recipe!

Ingredients

2	each	onions	chopped
2	each	carrots	peeled, sliced
5	pounds	pork loin roast	or sholder roast
2	teaspoons	salt
1/2	teaspoon	oregano
1/2	teaspoon	coriander	ground
3/4	cup	beer

Green sauce
2	tablespoons	olive oil
1	each	onion	chopped
1	each	garlic clove	peeled, chopped
10	ounces	tomatillos
1/2	teaspoon	oregano	dried, crumbled
1/2	teaspoon	cilantro	dried
2	tablespoons	wine vinegar
1	x	salt and black pepper	to taste

Directions

Roast pork 1/2 hour per pound.

Heat oil in small skillet.

Saute onion and garlic until limp.

Drain tomatillos; reserve liquid.

Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree.

Heat skillet over moderate heat.

Pour in sauce; cook 10 minutes.

Remove from heat; add wine, vinegar, salt, and pepper.

Chill sauce; serve with pork.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Sun-Dried Tomato Monkey Bread

Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.

Reviewed by sean