4 Large Onions -- chopped 4 Large Bell Peppers -- chopped 1/2
stalk Celery -- chopped 1 bunch Green onions, cut up, reserving 5-6
~- green stalks to taste salt 2 tablespoons Soy sauce 1/4 teaspoon
Louisiana Hot Sauce 1/4 cup Olive oil 1 head Garlic 2 tablespoons Kitchen
Bouquet 1 cup Cold Water 4 tablespoons Cornstarch MYSEASONING MIX
*6 T GRANULATED GARLIC *6 T DRIED CHIVES *6 T PARSLEY FLAKES *6 T
RESTAURANT BLACK PEPPER -* WHIZZ IN FOOD PROCESSOR 1- Mix MYSEASONING and
equal amount of Salt(or reduce amount if desired). Peel and cut up the
garlic to create longer slender pieces, about 1/2 clove each. Pierce the
roast with a kitchen knife straight in, to create channels to the bone,
about 2-1/2 to 3 in. apart, all over the roast. You should be able to
push your finger into the roast to the bottom of each channel clear to the
bone. 2- Stuff each deep channel by first pushing your finger or some other
utensil to the bone, pour in a Tbsp of the salted MYSEASONING, push in 2 or
3 pieces of garlic, and an optional green onion top if desired. (The green
onion produces a pronounced difference in the finished product, so it is a
matter of taste. Personally, I prefer the roast without, but some don't,
so don't be afraid to try it.) 3- Once the roast is fully stuffed inside,
place in a HOT dutch oven or heavy roaster WITH THE OLIVE OIL AND and sear
the outside all over, turning it until all sides are seared well. Sprinkle
the entire outside of the roast with a generous coating of MYSEASONING,
Pour the cut up onions, bell pepper and celery into the pot and lift the
roast onto the top of this bed of vegetables (or place on a roasting rack
in the bottom of the pan), cover tightly and turn the fire down to low
simmer on top of the stove OR place the roaster or Dutch oven inside a 275F
oven and cook until a meat thermometer shows pork well done, (about 20mins)
per pound-this varies very widely so use a thermometer). 4- Remove the
roast from the roasting pan, SKIM OFF ALL THE FAT IN THE PAN DRIPPINGS (I
remove the drippings and pour off the fat), place the drippings on a hot
fire until fast simmer, add the cornstarch mixed in the cold water and stir
well till smooth and thickened, add the Louisiana hot sauce, kitchen
bouquet, soy sauce, and salt and MYSEASONING to taste. 5- Serve the hot
sliced pork roast with this gravy over freshly steamed rice.
Recipe By : Clebert/AOL
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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