PEPPER-LACED PORK ROAST

Prep Time: 3 Hours
Yields: 6 Servings

Comment:
Highly seasoned, peppery pork roasts are a hallmark of Louisiana cuisine. This excellent recipe uses fresh cayenne and jalapeño peppers to give the roast that extra kick.

Ingredients:
1 (5–6 pound) boneless Boston butt
¼ cup sliced cayenne peppers
¼ cup sliced jalapeño peppers
6 cloves garlic, minced
2 cups sliced green onions
⅛ tsp dried thyme
⅛ tsp dried basil
1 tsp salt
⅛ tsp black pepper
salt and black pepper to taste
Louisiana hot sauce to taste
¼ cup vegetable oil
2 cups diced onions
¼ cup diced celery
¼ cup diced bell peppers
¼ cup parsley
1 cup beef stock (see recipe)

Method:
Preheat oven to 375°F. In a small mixing bowl, combine minced garlic, green onions, thyme, basil, 1 teaspoon salt and ⅛ teaspoon black pepper. Pierce holes through roast and fill each cavity with mixture. Next, stuff peppers into holes, leaving approximately 2 inches of peppers exposed. Season roast with salt, pepper and hot sauce. In a 12-quart Dutch oven, heat vegetable oil over medium-high heat. Sear roast in hot oil on all sides. Place onions, celery, bell peppers, parsley and beef stock in Dutch oven. Cover and bake 3½ hours or until tender. Add water if necessary during cooking. Reserve broth for serving. NOTE: This recipe can be done in an oven, but many camp cooks prefer to use a Cajun microwave, which cooks the meat with heated coals from above. The rich, peppery flavor is achieved from the marinade.