COMMENT:
The word soul is used to describe not only the music created in
the slave quarters and cotton fields of the South, but a cooking
style as well. To best describe it, one would say it takes a whole
lot of soul to create something out of nothing. Lesser cuts of meat,
trimmings and leftover vegetables were often thrown into a black
iron pot in a slave cabin to create a dish that far surpassed an
entree in the "main house. " The flavor of soul is evident
in this wonderful pork roast.
INGREDIENTS:
- 1(5-pound) Boston Butt roast
- 1/4 cup garlic, diced
- 1/4 cup green onions, sliced
- 1 tsp thyme
- 1 tsp basil
- 2 jalapeno or cayenne peppers, diced
- 4 tbsp salt
- 4 tbsp cracked black pepper
- 1/4 cup oil
- 2 cup onion, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 6 garlic cloves, chopped
- 6 carrots, sliced 1 inch
- 1 quart beef or chicken stock
- 1 cup green onions
- 1/2 cup parsley, chopped
- dash of hot sauce
METHOD:
Preheat oven to 375ºF. 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. This will give great internal flavor to the
roast. Season the outside of the roast completely with salt, pepper
and hot sauce to taste. In a heavy-bottomed dutch oven, heat oil
over medium high heat. Sear 3 to 5 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 2 to 2 1/2 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 15 minutes prior to slicing. Serve over steamed white rice
with a generous portion of the pan drippings and a slice of corn
bread.
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