homecook
New member
Ingredients
1 onion, cut into chunks
1/2 green bell pepper
2 stalks celery stalk, chopped
3 cloves garlic
2 tablespoons Creole seasoning, divided
5 pounds boneless pork roast
1/3 cup bacon grease
Preparation
Preheat the oven to 350F.
Combine the onion, green pepper, celery and garlic in a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about another hour, or until it reaches about 155F.
After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.
1 onion, cut into chunks
1/2 green bell pepper
2 stalks celery stalk, chopped
3 cloves garlic
2 tablespoons Creole seasoning, divided
5 pounds boneless pork roast
1/3 cup bacon grease
Preparation
Preheat the oven to 350F.
Combine the onion, green pepper, celery and garlic in a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about another hour, or until it reaches about 155F.
After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.