New Year's Day Pork Roast
PREP TIME: 3 Hours
SERVES: 6 - 8


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" sandwiches.

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