Shelly's Recipe

MEXICAN PORK ROAST

Category: Roasts/Tenderloins - Pork

6 canned or dried red chilies
3 cloves garlic
1 tbsp crushed oregano
16 oz can cola
1 (3 1/2 lb) pork loin roast
Salt and pepper, to taste
4-6 cloves garlic for stuffing roast
3 tbsp vegetable oil

If using dried chilies, boil in water and let stand until soft; drain. Remove stem, seeds and veins; then process with garlic, oregano and 4 oz cola in a food processor.

Season roast with salt and pepper. Make slits in various place in the roast and insert garlic cloves. Brown roast on all sides in oil and place roast in a pan. Spread chili mixture over meat and pour on remaining cola. Bake at 350 for 2 1/2 hours. Le meat rest about 15 minutes before slicing ad serving. Serves 12