Pork is always found on a South Louisiana table on New Year's Day.
Like black-eyed peas and cabbage, New Year's would not be New Year's
without a well seasoned pork roast. Try this recipe with either
pork butt or a fresh pork ham cut to size by your local butcher.
Cooking times will vary depending on the size of the roast. Just
remember to cook until fork tender.
- 1 (5-6 pound) pork butt
- 6 cloves garlic, chopped
- 1/2 cup green onions, sliced
- 1/8 tsp dried thyme
- 1/8 tsp dried basil
- 1 tsp salt
- 1 tsp red pepper flakes
- 1 jalapeño pepper, chopped
- 1/4 cup vegetable oil
- 1 onion, quartered
- 2 ribs celery, chopped
- 1 carrot, chopped
Preheat oven to 375 degrees F. In a small mixing bowl combine garlic,
green onions, thyme, basil, salt and peppers. Using a paring knife,
pierce 1-inch holes evenly across the roast (approximately 8) and
fill each cavity with an equal amount of the mixture. Season the
roast completely on the outside with additional salt. In a 12-quart
Dutch oven, heat oil over medium-high heat. Brown roast on all sides.
Add quartered onions, celery and carrot. Cover the pot, place in
oven and bake until fork tender, approximately 2½ - 3 hours.
When the roast is tender, remove the cover and brown 15-20 minutes.
I enjoy cooking the roast one day in advance and then slicing it
as the perfect sandwich meat. I refer to these as "cochon-de-lait"