Tex-Mex
Tex-Mex is a fantastic, tasty cuisine originating from the border region between Texas and Mexico. It is therefore a combination of Mexican and American cuisine. Well-known Tex-Mex recipes include chilli con carne, tacos, burritos and enchiladas.
Pork crown roast
The pork crown is a superior piece of lean meat from the back of the pig. It’s characterised by its bones and a layer of fat. The layer of fat not only adds flavour, but also makes the pork crown extra juicy. The fatty layer is easy to cut off after preparation.
Preparation of a pork crown roast Tex-Mex on the BBQ
We start the recipe by making the rub. Put all the herbs in a mortar and grind. Notch the pork crown crosswise and rub with the rub. Let marinate overnight in the refrigerator for the ultimate flavour.
For this preparation of the pork crown roast, we use the Barbecook Kamal. Place the pork crown roast centrally on the barbecue grid and cook for 4 to 5 hours at a temperature between 110 °C and 130 °C. Place a bowl of Desperados next to the pork crown roast. To know when the pork crown roast is ready, we recommend using the Barbecook digital thermometer. When the pork crown reaches a core temperature of 60 °C, it’s ready. After grilling, cover the pork crown roast with aluminium foil and let it rest for a while.
While the pork crown is slowly cooking, we have time to prepare the salsa and the sweet potatoes. Grate the carrot and finely chop the pepper, mango and avocado. Mix everything together and add the corn. Mix lime juice, apple cider vinegar and olive oil and add to the mixture. Season with finely chopped coriander and salt and pepper. Steam the sweet potatoes with skin for 30 to 40 minutes. Mix olive oil, fresh rosemary and salt and pepper. Make it easy on yourself and choose the Barbecook saucepot with marinade brush. Use the marinade brush to spread the spiced olive oil on the steamed sweet potatoes. Wrap the sweet potatoes with marinade with aluminium foil and put them on the barbecue for 10 to 15 minutes.
Slice the pork crown roast and serve with the salsa and sweet potatoes. Finish off with sour cream! Caramba!
