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

• For Pork Roast:
• 4-5 lb. pork roast
• For the Rub:
• 2 tbs. sugar
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. turmeric
• 1 tsp. ground cumin
• ¼ tsp. cayenne
• ½ tsp. curry
• ¼ tsp. ground cloves
• ½ tsp. cinnamon
• For the Tortilla:
• 2 cups flour
• ½ tsp. salt
• 1 tsp. baking powder
• 1 tbs. shortening
• ¾ cup warm water
• For the Cabbage Salad:
• ½ head of curly cabbage – sliced thin
• ½ small red onion – sliced thin
• 1 cloves of garlic – crushed and chopped
• 1 inch piece of fresh ginger – sliced thin
• ¼ jalapeño – chopped with seeds
• Combine all of the above in a salad bowl and toss.
• For the Dressing:
• ¼ cup of water
• 3 tablespoons of olive oil
• 3 tablespoons of white vinegar
• ½ tsp. salt
• 1 tsp. sugar
• ½ tsp. black pepper
• Combine all of the above in a small bowl and mix.
• Pour over the salad and toss.

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