Evans Family's Jalapeno Garlic Pork Roast

INGREDIENTS:
Large pork roast, any cut
8-10 cloves garlic peeled and split
3 jalapenos, seeded and cut in 4 strips, then split to form 8 pieces
Salt, pepper, rosemary, thyme, etc. Any seasoning you like on meat.

Instructions:
(Use a very sharp paring knife, and wear disposable kitchen gloves.DON'T TOUCH YOUR FACE, YOUR NOSE, YOUR EYES, OR ANY BODY PART THAT YOU DON'T WANT TO BE BURNED. The jalapeno juice stays on your skin a very long time!)

Cut deep slits all over the roast. Tuck a chunk of garlic clove inside a sleeve of jalapeno and insert it deeply into each slit. Be sure to cover top, bottom, and sides of roast. Sprinkle roast with seasonings, wrap in plastic wrap and then tin foil. Freeze for later, if desired.

This pork roast recipe is great for a Sunday dinner. You can place the frozen roast in a 250 degree oven the night before and let cook through the night and next morning. Or put the roast in a crock pot the night before and cook on low. If you thaw the roast it will cook to well done in 4 to 5 hours on high, or 6 to 7 hours on low. Since these roasts will be cut in half, they will cook faster, so cut the cooking time in half. Pour off drippings, add corn starch and water to drippings and boil to thicken. Serve as gravy on the side. Don't like jalapenos because they're too hot? You will be surprised that this roast has great flavor without the heat normally associated with jalapenos.

Try serving them with country mashed potatoes: Red potatoes and carrots cut in large chunks and boiled 'til soft. Mash gently. Stir in a carton of sour cream, salt and pepper to taste. Should be chunky and somewhat creamy. Yum!