Louisiana Pork Pot Roast 1 good sized pork roast 12 cloves garlic(six cloves minced and six cloves cut in half) 3 cups chicken stock 1 tbs Worcestershire sauce 1 cup of The Trinity 1/2 cup green onions chopped 2 pork or chicken bouillon cubes garlic powder to taste onion powder to taste salt to taste black pepper to taste
Cut 12 slits into pork roast with sharp knife(Slits should be about an inch deep and all over and beneath roast)...Season roast with salt to taste,black pepper to taste,garlic and onion powder to taste...Massage seasoning into roast well...Stuff the slits with the halved cloves of garlic...Brown all sides of pork roast in a little vegetable oil and set roast aside...Pour off some of the excess oil...Saute The Trinity and green onions for about 5 minutes...Add minced garlic to the saute...Add 1 cup chicken broth and simmer for 5 minutes...Add Worcestershire sauce, bouillon cubes and rest of the chicken stock...Bring to a boil for 5 minutes...Return roast to the pot and simmer uncovered for 10 minutes...Cover and simmer on low heat for 2 hours...Serve with white rice or mashed potatoes... **************Download the AOL Classifieds Toolbar for local deals at your fingertips. (http://toolbar.aol.com/aolclassifieds/download.html?ncid=emlcntusdown00000004) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
