My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, February 22, 2010

Soul Pork Roast

I love Boston Butt roast and it's on sale this week at Kroger. I have always done the poke a hole insert a sliver of garlic thing, but I found this recipe on Chef John Folse & Company and thought, "how wonderful".

Soul Food to me just screams slow cooked, flavorful, inexpensive and comfort. Lesser cuts of meat, trimmings and leftover vegetables were often thrown into a black iron pot in a slave cabin to create a dish that far surpassed an entree in the "main house" The flavor of soul is all over this pork roast.

Soul Pork Roast

1 (5-pound) Boston Butt roast
1/4 cup garlic, diced
1/4 cup green onions sliced
1 teaspoon thyme
1 teaspoon basil
2 jalapeno or cayenne peppers, diced
4 tablespoons salt
4 tablespoons cracked black pepper
1/4 cup oil
2 cups onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
6 cloves garlic, chopped
6 carrots, sliced 1-inch
1 quart beef or chicken stock
1 cup green onions
1/2 cup parsley, chopped
Dash of hot sauce, or to taste

Preheat oven to 375 degrees F. In a small mixing bowl, combine diced garlic, green onions, thyme, basil, jalapeno or cayenne peppers, salt and pepper. Using a paring knife, pierce approximately 10, 1-inch holes through the roast and season each pocket with an equal amount of the mixture. This will give great internal flavor to the roast. Season the outside of the roast completely with salt, pepper and hot sauce to taste. In a heavy bottomed dutch oven, heat oil over medium high heat. Sear 3 to 5 minutes or until vegetable are wilted. Surround roast with onions, celery, bell pepper, garlic and carrots. Pour in stock, bring to a rolling boil and reduce to simmer. Cover, place in oven, and allow to cook 2 to 2 1/2 hours or until roast is tender. Add green onions, parsley and a dash of hot sauce. Remove roast and place on serving platter. Allow to rest 15 minutes prior to slicing. Serve over steamed white rice with a generous portion of the pan drippings and a slice of corn bread.

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