---------------------------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