Rio Grande Pork Roast Food

RIO GRANDE PORK ROAST

Steps:

• Rub garlic, salt and 1/2 teaspoon chili powder over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. In a small saucepan, combine the apple jelly, barbecue sauce and remaining chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Pour over roast. Bake 40-50 minutes longer or until a met thermometer reads 160°, basting occasionally. Remove roast and keep warm., Stir drippings in pan to loosen browned bits; pour into a 2-cup measuring cup. Skim fat. Add enough water to measure 1-1/4 cups. Transfer to a small saucepan; bring to a boil. Remove from the heat; serve with the roast.

RIO GRANDE POT ROAST

Steps:

• Put salsa, beer, tomato paste and taco seasoning in crockpot.
• Stir to mix.
• Rub beef with salt and pepper; add to cooker and spoon som of the sauce mixture over it.
• Cover and cook on low 8-10 hours until beef is very tender when pierced.
• Remove to a cutting board.
• Stir peanut butter and cilantro into sauce.
• Slice meat across the grain; serve with the sauce.