Ingredients
1 teaspoon cayenne pepper1/2 teaspoon salt1/4 teaspoon each chili powder, paprika, pepper and ground corianderPinch each ground cloves and garlic powder1/4 cup finely chopped green pepper1/4 cup finely chopped onion1 tablespoon butter1 can (4 ounces) mushroom stems and pieces, drained1 can (6 ounces) tomato paste, divided1 boneless pork shoulder butt roast (2 to 3 pounds)2 tablespoons all-purpose flour
Preparation
Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan.
Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm.
Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.
