Ed Becker Memorial Pork Roast

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“I was introduced to this creation of a Chicago fireman almost 40 years ago and have been enjoying and sharing it ever since. The size of the roast depends on the size of your crew!”
2hrs 20mins

Ingredients Nutrition


  1. In a large pan, brown the sausage then add the oil, onion, bell pepper, garlic, cyanine, salt and pepper and saute until the onions start to turn clear.
  2. Remove the mixture from the pan and set aside to cool.
  3. Insert a long thin knife (a bread slicing knife works well), to one end of the roast, lengthwise, as far as it will go.
  4. If the knife isn’t long enough to go the whole length, insert it from the other end so the slit s meet.
  5. Turn the knife and insert again to form an X shaped tunnel the length of the roast.
  6. When the onion mixture is cool, stuff the roast with the mixture from end to end.
  7. Save any extra filling.
  8. Brown the roast on all sides.
  9. While the meat is browning, soften the peanut butter in a microwave or a bowl of hot water.
  10. When the roast is browned, thinly coat it with the peanut butter and roast in a 300 degree, pre heated oven to an internal temperature of 165 degrees.
  11. Remove the finished roast from the roasting pan and set it aside to rest 10 minutes before carving.
  12. Skim the fat from the top of the roasting pan drippings and discard it.
  13. Add the flour to the pan and mix until smoothly blended.
  14. With the pan on a stovetop burner, slowly stir in the chicken broth and mix well, scraping lose any drippings that are stuck the bottom of the pan.
  15. Continue to stir until the gravy comes to a boil and thickens.
  16. If you have any leftover stuffing mix or peanut butter, stir them into the gravy and remove from the heat.
  17. Your roast should be ready to carve and serve, smothered in gravy!

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