Aprovecho: A Mexican-American Border Cookbook by Teresa Cordero-Cordell;Robert Cordell

Author:Teresa Cordero-Cordell;Robert Cordell
Language: eng
Format: mobi
ISBN: 0781810264
Publisher: IB Dave's Library
Published: 2004-05-31T07:00:00+00:00

10 to 12 servings

This chipotle rub is quite tasty, though hot. It's great on the roast, but try using it on chicken or pork for a change. This is not the chipotle you get in those fast food places; this is the real thing.

Preheat the oven to 325 degrees. With a very sharp paring knife, make small slits into the roast. Insert the slivers of garlic. Rub the Chipotle Rub into the roast with your (gloved) hands. Melt the shortening or heat the oil in a large kettle over medium heat. Brown the roast on all sides over medium heat, about 15 minutes.

Place the roast, fat side up, on a rack in a shallow roasting pan. Place a loose tent of foil over the roast to keep it from browning too quickly. Roast for approximately 21/2 to 3 hours, checking periodically. Remove the foil for last 20 minutes of roasting time to brown the rub. The roast is done when the internal temperature reaches 140 degrees. Allow the roast to stand for 20 minutes after removing from oven.

Chipotle Rub

Makes about 1/2 cup

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