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Post by creolechef on Feb 10, 2007 12:28:31 GMT -6
Louisiana Pork Pot RoastIngredients: 1 good sized pork roast 12 cloves garlic(six cloves minced and six cloves cut in half) 1 cup white wine 2 cups chicken stock 1 tbs worchestire sauce 1 cup of The Trinity 1/2 cup green onions chopped 2 pork or chicken bouillion cubes garlic powder to taste onion powder to taste salt to taste black pepper to taste Cut 12 slits into pork roast with sharp knife(Slits should be about an inch deep and all over and beneath roast)...Season roast with salt to taste,black pepper to taste,garlic and onion powder to taste...Massage seasoning into roast well...Stuff the slits with the halved cloves of garlic...Brown all sides of pork roast in a little vegetable oil and set roast aside...Pour off some of the excess oil...Saute The Trinity and green onions for about 5 minutes...Add minced garlic to the saute...Add wine and simmer for 5 minutes...Add worchestire sauce, bouillion cubes and chicken stock...Bring to a boil for 5 minutes...Return roast to the pot and simmer uncovered for 10 minutes...Cover and simmer on low heat for 2 hours...Serve with white rice or mashed potatoes... I posted more creole recipes here
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