OVERNIGHT PORK ROAST

Prep Time: 12 Hours
Yields: 8 Servings

Comment:
Highly seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual preparation.

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

Method:
Preheat oven to 500°F. In a small mixing bowl, combine minced garlic, green onions, thyme, basil, salt and pepper. With a sharp knife pierce 6–8 (1-inch) holes in roast and stuff each cavity with mixture. Next, stuff peppers into holes. Season roast with salt, pepper and granulated garlic. Place in a 12-quart cast iron Dutch oven. Place diced onions, celery, bell peppers and parsley around roast. Add stock to 1-inch deep in bottom of pan. Cover and bake for 1 hour. Turn oven off and leave in oven 11 hours or overnight. Remove roast from oven, cool and thinly slice. Serve alongside your favorite side dish or on toasted po’ boy buns.