"Mom's" Pork Roast

But I made some changes that she probably would be shocked by! Anyway, I thought it was tasty and kind of different, so here it is:

1 pork roast (I use the kind that is 2 pieces tied together with string, so I can take them apart and get the spices more evenly distributed)

Fresh garlic, minced (about 2 heaping teaspoons)
Fresh basil, minced (about 2 heaping teaspoons)
Rosemary (fresh or dried)
Fresh ground pepper

Wash the meat well, liberally rub the spices on all sides of the meat. Heat some olive oil in a skillet over high or medium-high heat, and braise the roasts on top and bottom. Put into a deep baking pan and scrape in the herbs and oil from the skillet.

1 large onion, cut in strips
1 or 2 apples, cored and cut up (I use Granny Smith apples)
1 small to medium lime, quartered
1 rather large jalapeno pepper, sliced and seeded
(OK, I also put in some baby carrots, but you can skip that)

Put vegetables in pan on top of meat. Add water until meat and most vegetables are covered. Cover and bake at 350 until meat thermometer reaches the correct temperature for pork.

The combination of flavors from the basil, lime, and jalapeno make the juice very yummy. I hope you like it!
By Susan B. Posted to the PaleoRecipe Mailing List, March 2001

You can make a paste of the same spices and mix with 1/4 cup each olive oil and mustard, rub into and on a boneless leg of lamb. Let marinate for a day or two in the fridge, set out early enough to reach room temperature and cook on the grill to desired doneness.
By Oliva. Posted to the PaleoRecipe Mailing List, March 2001