Southern Soul Pork Roast
1 (5 pound) Boston Butt Roast
¼ cup garlic, diced
¼ cup green onions, sliced
1 tsp thyme
1 tsp basil
1 jalapeno pepper, diced
2 tbsp salt
2 tbsp cracked black pepper
¼ cup oil, divided
½ large onion, chopped
1 cup celery, sliced
1 cup bell pepper, chopped
6 cloves garlic, crushed
6 carrots, sliced
1 quart beef stock
In a small mixing bowl, combine diced garlic, green onions, thyme, basil, jalapeno pepper, salt, pepper and 2 tbsp oil. Using a paring knife, pierce approximately ten, 1 inch holes through the roast and season each pocket with an equal amount of the mixture. In a 12” Dutch oven, heat remaining oil over medium high heat. Add roast and sear on all sides. Surround roast with onions, celery, bell pepper, garlic and carrots. Pour in stock and bring to a rolling boil, then reduce to simmer. Cover and allow to cook 2 to 2 ½ hours or until roast is tender. Remove roast and place on a serving platter. Allow to rest 15 minutes prior to slicing. Serve with vegetables and pan drippings over Golden Garlic mashed potatoes.