Bone-In Rib End Pork Roast with Fresh Tortilla’s and Cabbage Salad

By ladygourmet

Ingredients

• For Pork Roast:
• 4-5 lb. pork roast
• For the Rub:
• 2 tbs. sugar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. turmeric
• 1 tsp. ground cumin
• 1/4 tsp. cayenne
• 1/2 tsp. curry
• 1/4 tsp. ground cloves
• 1/2 tsp. cinnamon
• For the Tortilla:
• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tbs. shortening
• 3/4 cup warm water
• For the Cabbage Salad:
• 1/2 head of curly cabbage – sliced thin
• 1/2 small red onion – sliced thin
• 1 cloves of garlic – crushed and chopped
• 1 inch piece of fresh ginger – sliced thin
• 1/4 jalapeño – chopped with seeds
• Combine all of the above in a salad bowl and toss.
• For the Dressing:
• 1/4 cup of water
• 3 tablespoons of olive oil
• 3 tablespoons of white vinegar
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. black pepper
• Combine all of the above in a small bowl and mix.
• Pour over the salad and toss.

Preparation

Step 1

For Pork Roast:

Combine all of the above ingredients and rub all around the roast.

Preheat Oven 350- degrees:

Roast 25 – 30 minutes per lb. The cooking time will depend on the size of the roast.

Cut pork into bite sized pieces.

For the Tortilla:
Combine the flour, salt and baking powder in a bowl. Mix in the shortening and crumble with your fingers.

Add the water and mix until the dough comes together.

Flour a clean surface and knead dough a minute or two until smooth.

Divide dough into 8 equal pieces and roll each piece into a ball.

Heat a large frying pan or griddle.

Roll dough ball into a thin, round tortilla. Place on the hot skillet and cook until slightly bubbly and golden. Flip and finish cooking until golden.

Place the tortilla in a clean towel to keep warm.