After Mardi Gras Spicy Pork Roast

Prep Time: 3½ Hours
Yields: 8 Servings

To spice up things after all the Mardi Gras excitement is over, cook up this pork roast. The spicy flavor infused in the roast and vegetables will keep dinner guests satisfied and the party going.


  • 1 (5–7 pound) Boston butt
  • ½ cup sliced green onions
  • 3 chile peppers, minced
  • 2 tbsps minced garlic
  • 2 tsps salt
  • 1 tbsp cracked black pepper
  • salt and cracked black pepper to taste
  • ½ cup lard or bacon fat
  • 1 dozen pearl onions
  • 1 dozen new potatoes, peeled
  • 2 carrots, sliced
  • 1 (8-ounce) package sliced button mushrooms
  • 2 cups water

Preheat oven to 350°F. In medium mixing bowl, combine green onions, chiles, garlic, 2 teaspoons salt and 1 tablespoon pepper. Blend well. With a paring knife, cut 12 (1–1½ inch) slits throughout roast. Stuff each slit with an equal amount of mixture, until all is used. Season outside well with salt and pepper. In a 9-quart Dutch oven over medium-high heat, melt lard or bacon fat. Add roast to Dutch oven and sear 3 minutes on each side or until golden brown. Remove lard or bacon fat. Add all vegetables to Dutch oven. Add water until bottom of pot is covered. Cover and bake 2½–3 hours or until tender. Serve over steamed white rice.

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