LaFitte's Landing- Soul Pork Roast
Ingredients:
1 (5-pound) Boston Butt roast
2 cups chopped onion
1/4 cup diced garlic
1 cup chopped celery
1/4 cup sliced green onions
1 cup chopped bell pepper
1 teaspoon thyme
6 garlic cloves, chopped
1 teaspoon basil
6 carrots, sliced 1-inch thick
2 diced jalapeno or cayenne peppers
1 quart beef or chicken stock
4 tablespoons salt
1 cup green onions
4 tablespoons cracked black pepper
1/2 cup chopped parsley
1/4 cup oil
dash of hot sauce
Directions:
In a small mixing bowl, combine diced
garlic, green onions, thyme, basil, jalapeno
or cayenne peppers, salt and pepper. Using
a paring knife, pierce approximately ten
1-inch holes through the roast and season
each pocket with an equal amount of the
mixture. Season the outside of the roast
completely with salt, pepper and hot sauce
to taste. In a heavy bottom Dutch oven, heat
oil over medium high heat. Sear three to
five minutes or until vegetables are wilted.
Surround roast with onions, celery, bell
pepper, garlic and carrots. Pour in stock,
bring to a rolling boil and reduce to
simmer. Cover, place in oven, and allow to
cook two to 2.5 hours or until roast is
tender. Add green onions, parsley and a
dash of hot sauce. Remove roast and place
on a serving platter. Allow to rest fifteen
minutes prior to slicing. Serve over
steamed white rice with a generous portion
of the pan drippings and a slice of corn
bread.
Sugar Syl Says:
The kindness you spread today
will be gathered up and returned to you tomorrow.
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