Pork with Jalapenos and Cilantro

With no time for sausage making, I took the ingredients for the recipe I had to make meatloaf. Meatloaf? Again? Coarsely ground pork shoulder meets chopped jalapenos and cilantro for this fresh, spicy and moist dish that's delicious sausage-wise on the barbecue, or in this case, a succulent dinner as a meatloaf when time is compromised.

Two pounds of pork shoulder, one firmly packed cup of chopped cilantro leaves and five large sized jalapenos, chopped with half of the seeds. Add salt, a splash of tequila and form into a loaf pan. (Or stuff into sausage casings).

If you're concerned about the looseness of the mixture, add breadcrumbs and/or egg if you like, I prefer not.

Bake at 350 degrees until done.

I served the dish with a simple white rice steamed with the addition of a chopped tomato and two medium-sized sprigs of fresh mint. The tomato is for a bit of colour and the mint provides a delicate brightness to the rice that works well with the cilantro and jalapeno of the meatloaf.

A simple slaw of your own invention is a perfect accompaniment. In this case, cabbage, celery and carrot tossed in a lime vinaigrette.

Crazy delicious.