Prep Time: 8 Hours
Yields: 6 Servings


Highly seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual preparation.

1 (5–6 pound) boneless Boston butt
¼ cup sliced cayenne or jalapeño peppers
6 cloves garlic, minced
1 cups sliced green onions
⅛ tsp dried thyme
⅛ tsp dried basil
salt and black pepper to taste
2 cups diced onions
¼ cup diced celery
¼ cup diced bell peppers
¼ cup parsley
1 cup beef stock

Preheat oven to 500°F. In a small mixing bowl, combine garlic, green onions, thyme, basil, salt and pepper. With a sharp knife pierce 6-8 1-inch holes in roast and stuff each cavity with mixture. Next, stuff peppers into holes. Season roast with salt and pepper. Place in a 12-quart cast iron Dutch oven. Place diced onions, celery, bell peppers and parsley around roast. Add stock to 1-inch deep in bottom of pan. Cover and bake for 1 hour. Turn oven off and leave in oven 8 hours or overnight. Remove roast from oven, cool and thinly slice.

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