Heat oil in a large skillet
over medium heat. Add tomatoes, onion, cilantro, tomatillos,
garlic, jalapeno pepper and chilies; cook about 2 minutes or
until onion is tender, stirring frequently. Add oregano, cumin,
red pepper and coriander; mix well. Refrigerate mixture until
thoroughly chilled.
Heat oven to 325 degrees
F. Spray shallow baking pan with nonstick cooking spray.
Using sharp knife, cut
8 to 10 slits about 1 inch long and 1 inch deep in top and sides
of pork roast. Press heaping teaspoonful of cold vegetable mixture
into each slit; spread remaining mixture over top and sides of
roast. Place in prepared pan. Roast for about 1 1/2 hours, or
until meat thermometer registers 155 degrees F.
