Recipe Categories
Tex Mexican
Tex Mex Misc Pork
Tex Mex Loin & Roasts

James's BBQ Roast

3 1/2 lb Pork shoulder or leg roast, boneless
2 tbl Vegetable oil
3/4 cup Onions, finely chopped
1 x Clove garlic, minced
2 tsp Jalapeno pepper, minced
1 cup Tomato juice
1 tbl White vinegar
1 tbl Worcestershire sauce
1 tbl Chili powder
1/2 tsp Salt
1/2 tsp Paprika
1/2 tsp Ground cumin
1/2 tsp Dried oregano
1/4 tsp Black pepper, ground
1/4 tsp Cayenne pepper

 Method :
Slice Pork roast horizontally, about 3/4 of the way through so that it opens like a book. Score top of meat crosswise with 1/2 inch deep slashes.
In a medium saucepan, heat oil; add onions, garlic, jalapeno peppers and cook 3 to 5 minutes. Stir in remaining ingredients and bring to a boil.
Cover, reduce heat and simmer 10 minutes. Let cool completely.
In a shallow container combine mixture with Pork, cover and marinate in refrigerator 4 hours or overnieght.
Place Pork in a shallow roasting pan and pour marinade over top.
Cook in a preheated oven or barbecue at medium heat 325 degree F approximately 25 minutes per pound to an internal temperature of 160 degree F. Baste with marinade and turn occasionally.
Serve thinly sliced on a crusty roll, with baked beans and corn on the cob.