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Ingredientes
- 1 c. boiling water
- 1/2 c. flaked coconut
- 2 Tbsp. vegetable oil
- 2 x 2 1/2-3 lb boneless pork shoulder roast
- 1/2 tsp salt
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp grnd red pepper
- 1 tsp finely minced fresh garlic
- 1 tsp finely minced gingerroot
- 8 med carrots, cut in 3-inch pcs
- 4 med onions, cut into quarters
- 1 x 16-ounce.can tomatoes, liquid removed, minced
- 3 Tbsp. canned diced green chilies
Direcciones
- Warm cooked rice
- Heat oven to 325iF. In small bowl pour boiling water over coconut, set aside.
- In ovenproof Dutch ovn heat oil; add in shoulder roast. Cook over medium high heat turning occasionally till browned ( 7 to 9 min) Remove roast from Dutch oven. Reduce heat to medium. Add in all seasoning ingredients to pan drippings. Cook, stirring occasionally, 1 minute. Stir in coconut mix. Return roast to Dutch oven; add in vegetables. Cover; bake for 2 to 2 1/2 hrs or possibly till roast is fork tender. Spoon rice onto serving platter. top with carved roast and vegetables. Skim fat from pan juices; serve juices with carved roast and vegetables.
- Yield 8 servings.
- Preparation Time:0:30
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 88 | |
| Calories from Fat 40 | 45% |
| Total Fat 4.54g | 6% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 315mg | 9% |
| Total Carbs 11.72g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.54g | 4% |
| Protein 1.44g | 2% |
