Chef Paul's Pork Roast

Name: Chef Paul's Pork Roast
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons cajun seasoning, Meat Magic brand preferred; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 1/2 cup onion, finely chopped; 1/2 cup celery, finely chopped; 1/2 cup green bell pepper, finely chopped; 1 tablespoon garlic, minced; 1 (4 lb) boneless pork roast (shoulder, Boston butt, or loin)

Submitted by Chocolatl

"Pork roast stuffed with veggies, from Paul Prudhomme's website."

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photo by lotuseater604

Ready In:: 4hrs 20mins
Ingredients:: 8
Serves:: 6-8

ingredients

2 tablespoons cajun seasoning, Meat Magic brand preferred
2 tablespoons unsalted butter
2 tablespoons vegetable oil
¹⁄₂ cup onion, finely chopped
¹⁄₂ cup celery, finely chopped
¹⁄₂ cup green bell pepper, finely chopped
1 tablespoon garlic, minced
1 (4 lb) boneless pork roast (shoulder, Boston butt, or loin)

directions

Heat the butter and oil in a skillet over high heat.
Add the onions.
Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
Add the celery and bell peppers.
Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
Add the garlic and stir well.
Add the seasoning and cook until it darkens slightly, about 2 minutes.
Remove from heat and set aside to cool.
Preheat the oven to 275°F.
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. If you make the slits lengthwise, every slice will have some of the stuffing in it.
Stuff the pockets generously with some of the vegetable mixture.
Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
Roast uncovered at 275°F until meat is tender, about 4 hours.

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Reviews

I joined this site just to review this recipe, it was that good. So easy, amazingly delicious, and I will be preparing ALL of my pork roasts like this from now on. Managed to snap a picture before it was all gobbled up...the only bad thing about this recipe is there won't be a lot left over for next day. : ) __Just one thing: ___I found cooking the roast for 4 hours at 275 as per the recipe made the meat dry, and next time around cooked it at 350 for 90 minutes to perfect doneness.

lotuseater604
I've been using this recipe for years. Works great on all types of meats!

Candy M.