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Garlic Pork Roast
May 14, 2003

I omitted the sweet potatoes. You have to make sure you sear the pork good. After searing it I cut four slits in the top and put in the slivers of garlic into the pork roast (mine had the bones), then I took 1 TB crushed peppercorns, 1 tea of oregano, 1 tea cumin (not seeds), 1/2 tea of ground cloves, 1.5 tea of cinnamon. Take a hot sauce pan and heat up your spices a bit (do not burn) this should be about 2 min or so and then rub onto the roast. Then I added the rest in the recipe. I cooked it at 4 hours high (starting at 7:30am) then at lunch I put it at 6 hours high. Them meat fell right off the bone! It was so tender and flavorful I shredded it up and heated up some corn tortillas (Milagro are the best tortillas) salsa and cheese. Very good! The spices are what I use when making empanada meat.

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