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Bone-In Rib End Pork Roast with Fresh Tortilla’s and Cabbage Salad


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Rate this recipe 4/5 (7 Votes)


  • For Pork Roast:
  • 4-5 lb. pork roast
  • For the Rub:
  • 2 tbs. sugar
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/2 tsp. curry
  • 1/4 tsp. ground cloves
  • 1/2 tsp. cinnamon
  • For the Tortilla:
  • 2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tbs. shortening
  • 3/4 cup warm water
  • For the Cabbage Salad:
  • 1/2 head of curly cabbage – sliced thin
  • 1/2 small red onion – sliced thin
  • 1 cloves of garlic – crushed and chopped
  • 1 inch piece of fresh ginger – sliced thin
  • 1/4 jalapeño – chopped with seeds
  • Combine all of the above in a salad bowl and toss.
  • For the Dressing:
  • 1/4 cup of water
  • 3 tablespoons of olive oil
  • 3 tablespoons of white vinegar
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. black pepper
  • Combine all of the above in a small bowl and mix.
  • Pour over the salad and toss.


Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

For Pork Roast:

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:
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.

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