Rachel's 3 Pepper Pork Roast and Spicy Mango Salsa

                                              

 

                  Spicy Mango Salsa (makes about 1 1/2 cups)

2 mangoes, peeled, seeded, diced.
 
1 yellow bell pepper, seeded, diced.
 
1 cup chopped yellow tomatoes
 
1 small red onion chopped
 
2 limes, juiced
 
Habanero chiles, to taste (depending on your heat tolerance)
 
1/3 cup cilantro (you can add more if it doesn't seem like enough)
 
- Mix all ingredients together and refrigerate.  Serve alone or, with grilled pork or, fish.
 

                                 3-Pepper Pork Roast

1 pork shoulder, bone-in, with skin (6 lbs)
 
2 TB dried oregano, preferably Mexican
 
2 TB chopped garlic
 
2 TB kosher salt
 
2 TB olive oil
 
1 TB Ancho chili powder
 
1 1/2 tsp Chipotle chili powder
 
1 1/2 tsp Cayenne powder
 
Make a paste out of all the ingredients, either with a mortar and pestle or, a food processor.
 
Make 1/2 inch incisions all over the roast and rub the paste all over the roast, and into the incisions.  Cover with saran wrap and marinate in the fridge for 1-6 hours.
 
Pre-heat oven to 300 degrees.  Put pork shoulder in roasting pan, skin side up, and bring to room temperature (about 45 minutes).  Cover with foil and roast for 4-5 hours.  There should be a flavorful, crunchy skin with fork-tender meat underneath.
 

 

* Rachel herself says she doesn't cook with precise measurements so these measurements can be adjusted to taste.
*In the pork marinade I found I needed more olive oil
*For some reason I couldn't find my habanero chiles so I substituted jalapenos. It was also good.
*When chopping habaneros wear gloves
      -Susie