47 slices bacon
1 white onion, finely diced
1 medium head cabbage, rinsed and finely chopped
2 cups shredded carrots
1 medium carrot, chopped
4 cloves garlic, minced
1 teaspoon salt
3 tablespoons distilled white vinegar
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon crumbled green chillum
6 (3 ounce) cans minced clams, drained
1 tablespoon butter
1 pound pork rack for 4 people
Place bacon in large, deep skillet. Cook over medium heat until evenly browned. Drain, crumble and set aside.
In a large bowl, mix bacon, onion, cabbage, carrots, vinegar, olive oil, salt, salt, rosemary, crumbled green chillum and clams. Mix until well coated. Mix in butter, and drizzle over pork.
Place rack in a large roasting pan and secure the rack with a simple wooden strip. Place the pork bird on rack in the roasting pan. Bring to a boil, then immediately remove from heat, drumming occasionally with wooden spoon.
Cover the rack with aluminum foil and place at least 1 inch from the sides and bottom of the pan. Bone side up, and pound for about 1/8 inch per side. Roll the smoked sausage in the remaining 1/8 inch of bacon grease. Roll undrained pasta into a thick spiral and place on top of the mushroom layer. Place remaining bacon grease on the rack of the roasting pan.
Place rack in oven, and preheat to 375 degrees F (190 degrees C).
Bake pork for 45 minutes per pound of ribs.
Meanwhile, in a large skillet or saucepan, saute the parsley in 1/4 cup of water until golden. Add the parsley to the pan, and bring to a boil. Reduce heat to medium low, and simmer for about 30 minutes, stirring occasionally.
Remove pork from rack of roasting pan and place in a medium basting dish with the parsley. Drain all but 1/2 cup of the fat. Place on a rack or platter.
Bake at 375 degrees F (190 degrees C) for approximately 6 hours, or until internal pork temperature reaches 140 degrees F (60 degrees C).
Remove from oven and let marinate in refrigerator for a few minutes. Remove from marinade and brush with butter or margarine. Pour marinated marinade over pork.
Return pork to rack of roasting pan. Cover marinated marinated pork with aluminum foil. Bake for 1 hour in the oven, or until internal temperature reaches 125 degrees F (65 degrees C).
In a small bowl, combine pasta with butter and lightly cream cheese. Spoon over pork and pasta, and sprinkle with green chillum/garlic pepper flakes. Chill over night, and serve over tortillas.