Piñata Pork Roast
14” Dutch oven, serves 8
6 taco shells, crushed to ½’ pieces
2 cups frozen gold and white super sweet corn
1 ½ cups shredded Mexican 4-cheese blend
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 Boneless pork loin roast (about 4 lbs)
Salt and pepper to taste
1 package taco seasoning mix
½ teaspoon garlic salt
½ teaspoon ground cumin
½ cup chicken broth
1 ½ teaspoons grated lime peel
1 tablespoon fresh lime juice
½ cup grape tomatoes cut in half
1 ripe avocado,
Lime slices and fresh cilantro garnish
In medium bowl, mix crushed taco shells, 1 cup of frozen corn, the cheese, chopped cilantro and onions.
Trim fat and butterfly pork roast to about ½” thickness. Flatten with meat hammer to even thickness. Sprinkle with salt & pepper. Press taco shell mixture evenly onto pork to with ¾” of the edge.
Tightly roll up like a jelly roll, tie with kitchen string at 1 ½” intervals. Rub taco seasoning mix evenly over rolled pork and place in Dutch oven seam side down onto a bed of onion slices.
Cook for 1 hour and 15 minutes using 11 coals on the bottom and 17 coals on top. Change out coals after 45 minutes. Check with meat thermometer for 155 degrees. Remove from heat, cover with foil and let stand 10 minutes.
Discard onion and drain off excess fat from Dutch oven, and place on hot bed of coals. Stir in garlic salt, cumin, broth and remaining 1 cup of corn. Cook 2 to 3 minutes, stirring occasionally until corn is tender. Stir in lime peel, lime juice, tomatoes and avocado. Cook until thoroughly heated. Remove string from pork, cut across grain into slices. Pour the corn-avocado salsa over the pork slices and garnish with lime and cilantro.
Don & Sally Eymann
return to recipes:
return to Chuck Wagons