1 pound rinsed pork roast
2 tablespoons vegetable oil
3 large onions, chopped
3 cups water
1 (14.5 ounce) can sliced carrots
1 (2.25 ounce) jar hot mustard, divided
1 teaspoon rice wine vinegar
1 teaspoon black pepper
2 teaspoons crushed red pepper
2 teaspoons brown sugar
3 teaspoons chili powder
2 limes, seeded and diced
2 tablespoons prepared horseradish
1 (2 liter) jigger white sugar for garnish
Place pork roast in a large pot. Reduce plate 150 degrees into the pot to flatten roast. Pour oil over roast, adding enough to cover space in large pot.
In a saucepan bring 2 inches of water to a boil in large saucepan. Stirring frequently and boiling briefly, remove from heat. Stir in 2 cups carrots and 1/4 cup water, add broth and lets simmer over low heat for two minutes. Use vegetable strainer to remove all juices. set aside to cool.
In a small bowl, mix 1 cup water with mustard, rice vinegar, black pepper, remaining carrots and remaining 1 teaspoon rice wine vinegar.
Bring broth to a rolling boil, stirring constantly. Cook rice so it is moist, about 5 minutes. Boil 1 minute. Remove from heat. Stir in brown sugar, rice wine vinegar, chili powder and lemon juice. Mix thoroughly, then pour mixture over pork. Serve over 5 equal portions of cucumber slices or corn slices. Garnish with minced onion and tomato slices.