Best 6 Rio Grande Pork Roast Recipes

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Embark on a culinary journey to discover the tantalizing flavors of "Rio Grande Pork Roast," a dish that captures the essence of Tex-Mex cuisine. This succulent pork dish promises an explosion of taste, blending the bold and zesty flavors of the Rio Grande region. Whether you are a seasoned home cook or a novice in the kitchen, our curated guide will provide you with all the necessary steps and tips to create a mouthwatering Rio Grande Pork Roast that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

RIO GRANDE PORK ROAST



Rio Grande Pork Roast image

Years ago, I used this recipe many times during in-store promotions when I was the Nebraska Pork Industry Queen. It is still a family favorite and one I like to make when we have company. -Konnie McKown of Ringgold, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 6

1 garlic clove, minced
1/2 teaspoon salt
1 teaspoon chili powder, divided
1 lean boneless top loin pork roast (3 pounds)
1/2 cup apple jelly
1/2 cup barbecue sauce

Steps:

  • Rub garlic, salt and 1/2 teaspoon chili powder over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. In a small saucepan, combine the apple jelly, barbecue sauce and remaining chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Pour over roast. Bake 40-50 minutes longer or until a met thermometer reads 160°, basting occasionally. Remove roast and keep warm., Stir drippings in pan to loosen browned bits; pour into a 2-cup measuring cup. Skim fat. Add enough water to measure 1-1/4 cups. Transfer to a small saucepan; bring to a boil. Remove from the heat; serve with the roast.

Nutrition Facts : Calories 286 calories, Fat 8g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 346mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

RIO GRANDE POT ROAST



Rio Grande Pot Roast image

This sounds really interesting. Give you a Tex Mex flavor and is slow cooked and simple. Source: Woman's Day

Provided by jovigirl

Categories     Roast Beef

Time 9h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups thick & chunky salsa
1 cup beer (or water)
6 ounces tomato paste
1 1/4 ounces taco seasoning
3 lbs boneless bottom round roast
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons peanut butter
1/3 cup chopped fresh cilantro

Steps:

  • Put salsa, beer, tomato paste and taco seasoning in crockpot.
  • Stir to mix.
  • Rub beef with salt and pepper; add to cooker and spoon som of the sauce mixture over it.
  • Cover and cook on low 8-10 hours until beef is very tender when pierced.
  • Remove to a cutting board.
  • Stir peanut butter and cilantro into sauce.
  • Slice meat across the grain; serve with the sauce.

Nutrition Facts : Calories 438.3, Fat 27.2, SaturatedFat 10.2, Cholesterol 108.9, Sodium 719.5, Carbohydrate 9, Fiber 2, Sugar 4.5, Protein 37

RIO GRANDE ESPECIAL



Rio Grande Especial image

I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!

Provided by Kim Grant

Categories     Salad     Taco Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 pound ground beef
4 ½ cups water
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
1 cup instant rice
1 tablespoon white sugar
2 teaspoons chili powder
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt

Steps:

  • Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  • Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g

EASY PORK ROAST



Easy Pork Roast image

A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.

Provided by MsBee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

1 (4 pound) pork shoulder roast
2 (16 ounce) cans cannellini beans
1 (12 fluid ounce) can beer
1 (28 ounce) can stewed tomatoes, drained
2 large onions, coarsely chopped
10 shallots, peeled
10 cloves garlic, peeled
salt and black pepper to taste
2 bay leaves
3 sprigs fresh rosemary

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
  • Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 38.5 g, Cholesterol 89.5 mg, Fat 22 g, Fiber 6.5 g, Protein 30.8 g, SaturatedFat 7.9 g, Sodium 528.3 mg, Sugar 7.1 g

DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

  • Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
  • Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
  • Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

TANGY SLOW COOKER PORK ROAST



Tangy Slow Cooker Pork Roast image

This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.

Provided by K

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h10m

Yield 8

Number Of Ingredients 11

1 large onion, sliced
2 ½ pounds boneless pork loin roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Steps:

  • Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
  • Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 9.4 g, Cholesterol 66.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 482.8 mg, Sugar 7.6 g

Tips:

  • Choose the right cut of pork for your roast. A pork shoulder or pork butt is a good choice, as it is a flavorful and relatively inexpensive cut of meat.
  • Season the pork roast generously with a flavorful rub. This will help to enhance the flavor of the meat.
  • Cook the pork roast slowly and at a low temperature. This will help to ensure that the meat is cooked evenly and tender.
  • Baste the pork roast with cooking liquid or sauce periodically to keep it moist and flavorful.
  • Let the pork roast rest before carving. This will help to redistribute the juices and make the meat more tender.

Conclusion:

Rio Grande Pork Roast is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork is cooked slowly and at a low temperature, which results in a tender and flavorful roast. The sauce is tangy and sweet, and it pairs perfectly with the pork. This dish is sure to please everyone at your table.

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