INGREDIENTS:
- 1 (5-6 pound) boneless pork roast
- 6 cloves garlic, chopped
- 2 cup green onions, sliced
- 1/8 tsp dried thyme
- 1/8 tsp dried basil
- 1 tsp salt
- 1/8 tsp black pepper
- 1/4 cup cayenne and jalapeno peppers, sliced
- 1/4 cup oil
- 2 cups onion, diced
- 1/4 cup celery, diced
- 1/4 cup bell pepper, diced
- 1/4 cup parsley
- 1 quart beef stock
- Louisiana Gold Pepper Sauce
METHOD:
Preheat oven to 375 degrees F. In a small mixing bowl combine garlic,
green onions, thyme, basil, salt and pepper. Pierce holes through
the roast and fill each cavity with mixture. Follow with the peppers,
leaving approximately 2-inches of the peppers exposed. (This will
give flavor to the roast.) Season the roast completely with salt,
pepper and Louisiana Gold. In a 12-quart cast iron Dutch oven, heat
oil over medium-high heat. Sear roast in hot oil on both sides.
Add onions, celery, bell pepper, parsley and beef stock. Cover and
bake until tender, approximately 3 hours. Add water if necessary
and reserve broth for serving.
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