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Cajun pork roast

Paul Prudhomme's recipe:

2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon cayenne
1 teaspoon paprika -- sweet
1 teaspoon thyme
1/2 teaspoon dry mustard

3 tablespoons butter -- unsalted
1 tablespoon chicken fat (preferred) -- or 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
4 pounds boneless pork loin roast

Thoroughly combine the seasoning mix ingredients. Place all the
ingredients except the roast in a large skillet. Saute about 4 minutes
over high heat, stirring occasionally. Cool. Meanwhile, place the roast
in a baking pan, fat side up. Make several deep slits in the meat with a
knife, to form pockets, being careful not to cut through to the bottom.
Stuff the pockets with some of the vegetable mixture, then thoroughly rub
vegetable mixture over the entire roast by hand. If any of the mixture is
left, spread it evenly over the top and little on the sides of the roast.
Bake uncovered at 275F for 3 hours, then at 425F until dark brown on top
and meat is white in the center, 10 to 15 minutes more

The meat absorbs the (amazing!) flavoring, but not the heat (too much). But the "vegetable mixture" will knock your socks off. A day or two later after being in the fridge, it goes nuclear. We usually double the vegetable mixture.

Serve with rice.

rlindsa


Edits: 01/23/15
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