Comment:
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.
Ingredients:
- 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
Method:
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.
|
