Categories: Pork, Main dish, Tex-mex 
      Yield: 8 servings 
  
---------------------------LISA CRAWLEY  TSPN00B--------------------------- 
      2    Onions; chopped 
      2    Carrots; peeled; sliced 
      5 lb Loin or shoulder pork roast 
      2 ts Salt 
    1/2 ts Oregano 
    1/2 ts Ground coriander 
    3/4 c  Beer 
 
--------------------------------GREEN SAUCE-------------------------------- 
      2 tb Olive oil 
      1    Onion; chopped 
      1 cl Garlic; peeled, chopped 
     10 oz Tomatillos 
    1/2 ts Dried oregano; crumbled 
    1/2 ts Dried cilantro 
      2 tb Wine vinegar 
           Salt and pepper 
  
  Heat oil in small skillet.  Saute onion and garlic until limp. Drain 
  tomatillos; reserve liquid.  Combine tomatillos, 1/2 c. reserved liquid, 
  onion, garlic, oil, oregano, and cilantro in jar of electric blender; 
  puree.  Heat skillet over moderate heat.  Pour in sauce; cook 10 minutes. 
  Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve 
  with pork. From:Encyclopedia of Creative Cookery, LISA CRAWLEY TSPN00B