Chef Paul's Pork Roast
- Reviews 2
Ready In: 4 hrs 20 mins
Serves: 6-8
Ingredients
- 2 tablespoons cajun seasoning, Meat Magic brand preferred
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup green bell pepper, finely chopped
- 1 tablespoon garlic, minced
- 1 (4 lb) boneless pork roast (shoulder, Boston butt, or loin)
Directions
- Heat the butter and oil in a skillet over high heat.
- Add the onions.
- Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
- Add the celery and bell peppers.
- Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
- Add the garlic and stir well.
- Add the seasoning and cook until it darkens slightly, about 2 minutes.
- Remove from heat and set aside to cool.
- Preheat the oven to 275°F.
- Place the roast in a baking pan, fat side up.
- Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it.
- Stuff the pockets generously with some of the vegetable mixture.
- Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
- Roast uncovered at 275°F until meat is tender, about 4 hours.
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