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Prep Time: 12 Hours
Yields: 8–10 Servings

Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual method of preparation. Although it might sound strange, it will be the best roast you will ever taste! I’m including the pre-smoking method should you wish to add smoke flavor to the roast. However, you may wish to eliminate this step.

1 (5–6 pound) boneless Boston butt
1 tbsp chopped fresh thyme
2 tbsps chopped fresh basil
1 tbsp chopped fresh sage
6 cloves garlic, minced
¼ cup thinly sliced green onions
salt and black pepper to taste
granulated garlic to taste
Creole seasoning to taste
6–8 (1-inch) sprigs fresh rosemary
¼ cup Steen’s® cane syrup
3 cups pecan wood chips, soaked
2 cups diced onions
¼ cup diced celery
¼ cup diced bell pepper
¼ cup chopped parsley
2 cups beef stock

Preheat oven to 500°F. NOTE: It is important to preheat oven for 30 minutes before placing roast in the oven. It will ensure the heat reaches 500°F. In a small mixing bowl, combine thyme, basil, sage, minced garlic and sliced green onions. Set herb mixture aside. With a sharp knife, pierce 6–8 (1-inch) holes in roast, about 1–2 inches apart. Place roast in a 12-quart cast iron Dutch oven. Season outside roast with salt, pepper, granulated garlic and Creole seasoning. Season each hole to taste with salt, pepper, granulated garlic and Creole seasoning. Be generous, but do not over-season. Stuff each cavity with herb mixture and 1 sprig of rosemary. Rub roast with cane syrup and massage well into the roast. Cover with clear wrap and set aside at room temperature 2–3 hours. Preheat a home-style smoker according to manufacturer’s directions. Place 2–3 handfuls of pecan wood over the coals or heat element and smoke seasoned roast 1 hour if desired. Remove and set aside. Arrange diced onions, celery, bell pepper and parsley around roast in bottom of pot. Add stock to 1-inch deep in bottom of pan. Place pot on stovetop over low heat and bring mixture to a low simmer. Cover tightly and bake in oven for 1 hour. Turn oven off and leave roast in oven for 11 hours or overnight. Do not open the oven during the entire cooking process. Remove roast from oven, cool and thinly slice. Serve alongside your favorite side dish or on toasted po’boy buns. NOTE: It is recommended to back track 12 hours of cooking time before serving so the roast can be served as is. However, it can be reheated in oven right before serving.




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