This dish will knock your socks off! It’s wonderful with Oyster Dressing, and the leftovers make terrific sandwiches.
Makes 6 servings
2 tablespoons vegetable oil
½ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
1 tablespoon minced garlic
2 tablespoons Chef Paul Prudhomme's Meat Magic®
1 (4-pound) boneless pork shoulder roast. Boston butt, or loin roast
How To Prepare
Preheat the oven to 275°F.
Meanwhile, 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. Stuff the pockets with some of the vegetable mixture, then spread the remaining vegetable mixture over the top of the roast and rub a little on the sides. Bake uncovered at 275°F until tender about 4 hours.
Reserve the pan drippings for making the Opelousas Gravy.