Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 5 pound fresh picnic pork roast
4 large onions -- chopped
4 large bell peppers -- chopped
1/2 stalk celery -- chopped
1 bunch green onions -- cut up, reserving
-- 5-6, green stalks
to taste salt
2 tablespoons soy sauce
1/4 teaspoon louisiana hot sauce
1/4 cup olive oil
1 head garlic
2 tablespoons kitchen bouquet
1 cup cold water
4 tablespoons cornstarch
myseasoning mix |
Preparation:
*6 T GRANULATED GARLIC *6 T DRIED CHIVES *6 T PARSLEY FLAKES *6 T RES TAURANT BLACK PEPPER -* WHIZZ IN FOOD PROCESSOR 1- Mix MYSEASONING and equal amount of Salt(or reduce amount if desired) . Peel and cut up the garlic to create longer slender pieces, about 1/2 c love each. Pierce the roast with a kitchen knife straight in, to create c hannels to the bone, about 2-1/2 to 3 in. apart, all over the roast. You should be able to push your finger into the roast to the bottom of each channel clear to the bone. 2- Stuff each deep channel by first pushing your finger or some other ute nsil to the bone, pour in a Tbsp of the salted MYSEASONING, push in 2 or 3 pieces of garlic, and an optional green onion top if desired. (The gr een onion produces a pronounced difference in the finished product, so i t is a matter of taste. Personally, I prefer the roast without, but som e don't, so don't be afraid to try it.) 3- Once the roast is fully stuffe d inside, place in a HOT dutch oven or heavy roaster WITH THE OLIVE OIL A ND and sear the outside all over, turning it until all sides are seared well. Sprinkle the entire outside of the roast with a generous coating of MYSEASONING, Pour the cut up onions, bell pepper and celery into the p ot and lift the roast onto the top of this bed of vegetables (or place o n a roasting rack in the bottom of the pan), cover tightly and turn the f ire down to low simmer on top of the stove OR place the roaster or Dutch oven inside a 275F oven and cook until a meat thermometer shows pork well done, (about 20mins) per pound-this varies very widely so use a thermo meter). 4- Remove the roast from the roasting pan, SKIM OFF ALL THE FAT IN THE PA N DRIPPINGS (I remove the drippings and pour off the fat), place the drip pings on a hot fire until fast simmer, add the cornstarch mixed in the co ld water and stir well till smooth and thickened, add the Louisiana hot s auce, kitchen bouquet, soy sauce, and salt and MYSEASONING to taste. 5- Serve the hot sliced pork roast with this gravy over freshly steamed r |
