Pueblo barbecued pork roast from Spirit of the Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on March 09, 2023

    This pork roast came out perfect, flavors were lovely. That said, I made several changes. First, I used Molly Stevens All About Roasting to create a brine for the 5-pound pork rib roast and brined the pork for about 18 hours in the fridge. I also followed her recommendation to roast the pork at 325 (not 350) and to a temperature of about 140-145, not 175. This is admittedly an older cookbook (1991) and pork recipes used to roast them far longer than recipes today. The sauce reduced nicely, but the onion and tomato chunks seemed very large for basting, so I pureed the sauce in the blender and served as one would gravy so guests could use as much or as little as they wished. I thought the puree was delicious, much better in flavor than the chunky sauce, and it made basting the roast several times a breeze. A just over 5-pound roast served 5 women, with 5 large slices of meat and a generous amount of sauce left over. Served the pork with Maple and Molasses Baked Cranberry Beans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.