First one from Old El Paso Sun Country Mexican Cookbook (1978). Don’t know where Rio Grande Pork Roast I (below) came from but the recipe provides instructions for indoor cooking, smoking outside, and in a slow cooker.

RIO GRANDE PORK ROAST II

4 lb rolled boneless pork loin roast
½ C apple jelly
1 ¼ C enchilada sauce
2 Tbsp cornstarch
2 Tbsp cold water
¼ C tortilla chips, crushed coarse
Peeled orange sections (for garnishing roast, if desired)
Bean Avocado Salad (for serving)

Preheat oven to 325˚. Place pork fat side up on rack in roasting pan (lined with foil for easier clean-up, if desired). Roast for 2 to 2 ½ hours, or until meat thermometer registers 165˚. Bring jelly and enchilada sauce to boiling in saucepan, reduce heat, and simmer uncovered for 2 minutes. Blend together cornstarch and water, and stir mixture into sauce. Cook and stir until sauce is thickened and bubbly. Spoon some sauce over roast and continue roasting, about 15 minutes longer or until meat thermometer registers 170˚, spooning additional sauce over roast occasionally. Remove roast from oven and let stand 10 minutes. Spoon additional sauce over roast and sprinkle with crushed tortilla chips. Garnish with orange sections, if desired. Serve with any remaining sauce and Bean Avocado Salad.

RIO GRANDE PORK ROAST I

Serves 12

½ tsp salt
½ tsp garlic salt
½ tsp chili powder, plus an additional ½ tsp
4 lb boneless pork loin roast
½ C apple jelly
½ C chili sauce
1 Tbsp cider vinegar
Tortillas with Lime Butter (for serving roast, if desired)

Combine salt, garlic salt, and ½ tsp chili powder, and rub onto all surfaces of pork roast.

If cooking indoors, preheat oven to 325˚, place roast on rack in roasting pan fat side up, and roast 2 hours. Combine remaining ingredients in small saucepan, bring to boil, reduce heat, and simmer uncovered for 2 minutes, stirring occasionally. Baste roast with sauce and bake an additional 20-25 minutes or until meat thermometer registers 170˚, basting occasionally. Place roast on serving platter. Add enough water to pan dripping to make 1 C. Pour into saucepan and bring to boil. Serve sauce with slices of the roast with tortillas and lime butter (if desired).

If smoking outdoors, prepare charcoal pan and soak 3 hickory chunks for 1 hour in water to cover prior to placing on hot coals. Prepare water pan with desired ingredients and assemble smoker. Smoke prepared roast for 2 hours. Prepare basting sauce as directed above and baste roast with sauce. Continue smoking until internal temperature reaches 170˚, checking water pan and adding coals after 3-4 hours as needed. Serve slices on tortillas with lime butter (if desired).

If cooking in slow cooker, prepare basting sauce as directed above, pour over roast, and cook on Low for 8 to 10 hours. Serve sauce with slices of the roast with tortillas and lime butter (if desired).