This recipe comes from a Calfornia Rancho cookbook. You actually make a baker's clay to cook it in. The result is a very moist, flavorful meat--and very fun to "crack" out of the clay.
Provided by Zetty66
Categories Pork
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
- Wrap the meat in foil and let marinade while you prepare the clay.
- Combine the dry ingredients for the baker's clay.
- Add liquid in small amounts until dough holds together and can be gathered into a ball.
- Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil--seam side down.
- Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
- Remove from the oven and crack the clay in several places using a hammer.
- Peel off the foil and allow the roast to rest for 10 minutes before carving.
- Serve with tortillas, beans and salad.
Nutrition Facts : Calories 358.1, Fat 7.5, SaturatedFat 2.5, Cholesterol 85.7, Sodium 18115.6, Carbohydrate 35, Fiber 1.4, Sugar 0.6, Protein 34.8
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