Fly little bird fly spread your wings to the sky
You are small; yet so strong
Sing out your song
You are so gentle and sweet
I listen for your song
Please sing your beautiful song
For it is you that makes me strong
Catherine
Ingredients:
4-5 lb. pork roast
For the Rub:
2 tbs. sugar
1 tsp. salt
½ tsp. black pepper
½ tsp. turmeric
1 tsp. ground cumin
¼ tsp. cayenne
½ tsp. curry
¼ tsp. ground cloves
½ tsp. cinnamon
Combine all of the above ingredients and rub all around the roast.
Preheat Oven 350- degrees:
Roast 25 – 30 minutes per lb. The cooking time will depend on the size of the roast.
Cut pork into bite sized pieces.
For the Tortilla:
Ingredients:
2 cups flour
½ tsp. salt
1 tsp. baking powder
1 tbs. shortening
¾ cup warm water
Combine the flour, salt and baking powder in a bowl. Mix in the shortening and crumble with your fingers.
Add the water and mix until the dough comes together.
Flour a clean surface and knead dough a minute or two until smooth.
Divide dough into 8 equal pieces and roll each piece into a ball.
Heat a large frying pan or griddle.
Roll dough ball into a thin, round tortilla. Place on the hot skillet and cook until slightly bubbly and golden. Flip and finish cooking until golden.
Place the tortilla in a clean towel to keep warm.
For the Cabbage Salad:
½ head of curly cabbage – sliced thin
½ small red onion – sliced thin
1 cloves of garlic – crushed and chopped
1 inch piece of fresh ginger – sliced thin
¼ jalapeño – chopped with seeds
Combine all of the above in a salad bowl and toss.
For the Dressing:
¼ cup of water
3 tablespoons of olive oil
3 tablespoons of white vinegar
½ tsp. salt
1 tsp. sugar
½ tsp. black pepper
Combine all of the above in a small bowl and mix.
Pour over the salad and toss.
Enjoy with Love,
Catherine
xo
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Cook Eat Share
Foodista
Key Ingredient
Just A Pinch
17
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Cook Eat Share
Foodista
Key Ingredient
Just A Pinch
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Sandee says
What a lovely dinner this would be. I'll be right over.
Have a fabulous day you two. Big hugs. ♥♥♥
Linda Lee says
Made this for dinner tonight. It was a real treat. My husband loved it!
Nee says
Hi Catherine , brought a couple of pork roasts at the markey today , this will be our Sunday dinner , love the spices in the rub . tahnks so much for sharing 🙂
Medeja says
What a beautiful bird and a beautiful meal! I would love such dinner 🙂
Chatty Crone says
You make your on tortillas? You are the best.
mia xara says
Hi Catherine, the roast looks amazing, your rub is very fragrant! Love the tortillas and cabbage salad you've paired with it! XOXO
Tanya Walton says
Looks and sounds great. I didn't realise tortilla's were so easy to make, I will have to try making them myself!!
Ely-Viaggio e Assaggio says
Uau good good good plate!
Silvia Brisigotti says
Wonderful dish Catherine!!
Mihaela says
Love this post! Have an amazing day :))
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I would really appreciate if you would check out my facebook page and I'd love to follow you if you do the same for me.
HOOTIN ANNI says
Beautiful bird!!! And luscious looking roast!!!
RAJIV SANKARAPILLAI says
yummy !
Tanna at The Brick Street Bungalow says
This has to be one of my all time favorites!!!! Right up my alley! I usually slow roast my pork for a loooong time... and buy the tortillas at the Mexican market... but, I am putting these tortillas on my to do list!! Thank you, Catherine! blessings ~ tanna
Shawna Williams says
You always have the best recipes and pictures. Thank you for sharing it on our Four Seasons Blog Hop. Pinning now.
Liz Berg says
What a gorgeous roast...in fact, the whole meal sounds amazing! Have a great weekend, Catherine. xo
Mary Frances McNellis says
Homemade tortillas? How cool is that! And they look amazing. I especially like that salad. And all together, this makes an unforgettable meal!
Mika says
They compliment each other.
Coming from Full Plate Thursday. Come-by and visit my blog.
La cucina di Molly says
Che piatto delizioso, è molto invitante, complimenti! Un abbraccio, Molly!
Miz Helen says
I love the photo of the bird and your poem, very nice. What a special dinner this looks delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
Come Back Soon!
Miz Helen