Last week Eat Picks® ventured to North Carolina as a guest of the Animal Agriculture Alliance to get a first-hand look at the process of pork production from start to finish. Not only did we tour farms and processing plants, but we also had some amazing meals prepared by local chefs using pork as the star of their menus. When I returned home I was inspired to dive into my own recipe box to see what dishes I deemed worthy of the family cookbook and found a nice mix of appetizers and main dishes, such as this one for Mexican Pork Roast.
I haven’t made this in a really long time…I want to say 3 years, maybe longer? It used to be my go-to meal for dinner guests and special occasions, but sadly, we haven’t had a dinner party in a long time apparently! This is super easy to make and the flavor is just divine. Leftovers make awesome pork sandwiches on hearty artisan bread with lettuce, a slice of sharp provolone and sundried tomatoes. My mouth is already watering as I typed that last sentence.
For as tried and true this recipe is, I may have just made it better…all by accident. As you will see, the recipe calls for apple jelly. I did not bother to check my pantry before putting this in the oven because I ALWAYS have a jar of apple jelly on hand (it is awesome over cream cheese for an appetizer with crackers). Well, guess what? I picked up the wrong jar when I was shopping- the labels look so similar! When I went to grab to make the glaze I noticed it was apricot jelly! Gah! Well, I made the glaze any way, adding apple cider vinegar and crossed my fingers. This would either be a wonderful surprise or a total bust.
Well, it worked! The glaze cooked perfectly and I got two thumbs up from the family dinner table and an emphatic “Mom, this pork is delicious!” Whew! Now that I rediscovered this awesome recipe, it will be back in the rotation not only for special dinners with guests, but with regular family dinner too, because family dinners are the most special, right?!
So, are you ready to make your family and guests say “Wow!”? Good- let’s make this thing!
Pick up a 3-4 lb boneless pork roast from the store or preferably from the butcher. Make sure it has a nice layer of fat on one side (this will keep everything moist and delicious as it cooks.)
Place a rack in a baking dish or roasting pan and set your roast fat side up on the rack. Mix up your spice rub with the chili powder, kosher salt, and garlic salt and carefully sprinkle on top. Rub all over the top of roast.
Place in preheated 325 degree oven and cook 2-2 ½ hours.
When close to the end of cook time, make your glaze.
In saucepan combine ketchup, apple jelly (or apricot jelly), remaining chili powder and vinegar (or apple cider vinegar) and bring to a boil. Turn heat down and simmer for 2 minutes.
Pour over roast and cook for 5 minutes.
Remove from oven and let stand for 5 minutes before slicing and serving.
This recipe for Mexican Pork Roast is pretty awesome and once you make it, I know you’ll think so too!
Serve with a green salad and mashed potatoes or a side of broccoli and rice or couscous.
- 3-4 lb. boneless Pork Roast
- ½ tsp. kosher salt
- ½ tsp. garlic salt
- 1 tsp. chili powder (divided)
- ½ cup apple jelly (or apricot jelly)
- ½ cup ketchup
- 1 Tbsp. vinegar (or apple cider vinegar)
- Place pork fat side up on roasting rack in large pan.
- Combine spices (salt, garlic salt, chili powder & rub onto pork)
- Roast in 325 degree oven for 2-2 ½ hours.
- In small saucepan, combine jelly, ketchup, vinegar & ½ tsp. chili powder. Bring to a boil, reduce heat and simmer 2 minutes.
- Pour over roast and cook an additional 5 minutes.
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