Mommie's Delicious Pork Roast

Everyone called my grandmother "Mommie"... grandkids, nieces, nephews, friends, neighbors... you get the picture. She was the best cook in the world and all of her recipes that I enjoyed eating as a child were never written down but are remembered because of the many days spent in her wonderful kitchen with her. This is my first attempt at her great pork pot roast. She was one in a family of 14 children and was raised in a small town in south Louisiana. She spoke French and English and everyone loved her.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 4 -5  lbs  pork roast (butt end, boneless, if possible)
• 1⁄2 cup flour
• 10  whole garlic cloves, peeled
• 1⁄4 cup butter
• 1⁄4 cup  cooking oil
•  salt and black pepper (if you like more kick, you can add 1/8 tsp. of ground cayenne pepper also)
• 2 -3  cups  room temp water

Directions

1. Stuff the roast with garlic cloves by cutting 2-3 slits on each side of the roast and putting a garlic clove in each slit. You can do this the night before if you have the time.
2. Place butter and oil in a large (4 quart or larger) roasting pot on the top of the stove and melt on medium-high heat. Salt and pepper the roast and coat with flour on all sides. Once you have the roast coated in flour, add it to the hot butter and oil mixture and continue to cook on the stove. When the flour browns on one side, turn the roast over to brown the other side. When all sides are browned, lift the roast and add water to the pot, scraping the bottom to loosen all the num-nums! Let it boil for about 3-4 minutes; place a flat pot rack in the bottom of the pot (if you have one. If not, no problem). Place the roast back in the pot. Lower the heat to low-medium and cover pot leaving a very small opening for steam to escape slowly.
3. Simmer gently for at least 3 hours - the roast should be well done and very tender. Check on it every 15 minutes or so, to make sure that it is not sticking to the bottom of the pot. If it does stick, lower the heat even more. You don't want any burnt bits in your gravy.