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A friend who lives in Mexico shared this recipe with me some years ago. They cooked the roast in a clay pot in a slow oven, but I found it works well in a slow cooker. The leftovers make great burritos and tacos.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 479 calories, 24 g fat (8 g saturated fat), 194 mg cholesterol, 386 mg sodium, 6 g carbohydrate, 2 g fiber, 56 g protein.
Originally published as Mexican Pork Roast in
January 2007, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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