"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rio Grande Pork Roast Recipe

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This recipe for Rio Grande Pork Roast, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Price
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 -4 pound pork roast
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1 cup ketchup
1 cup apple jelly
2 tbsp. vinegar

Directions:
Directions:
Combine chili powder, garlic powder, and salt; rub on roast.
Combine ketchup, apple jelly and vinegar in small saucepan and
bring to a boil for 2 minutes; set aside. Bake roast for 2-2 1/2
hours in a 325 oven. During the last 15 minutes of baking, baste
the roast with the sauce. Let rest 10 minutes. Slice and serve
with remaining sauce.

 

 

 

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