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Johnny's Creole Style Stuffed Pork Roast




Source of Recipe


Johnny


Recipe Introduction


You won't believe this roast. It is so moist. This recipe is to be made a day ahead. This method uses the "super high heat" technique. This is where the meat is cooked a high temperature for 2 hrs., and then left in the oven overnight*. It is preferred to use a bone in roast. I use a pork butt. The bone acts as a heating element, helping to cook the meat from the inside, and keeping the meat intact. This method is best used on a roast over 10 lbs., a size that would feed 20-25 people.

The method starts with the preparation of the dry and fresh seasonings.

The dry seasonings consist of equal parts of salt, black
pepper, onion powder, garlic powder, paprika and red cayenne
peppers.

Mix well, and pour into a bulb of a basting tube.

The fresh seasonings are made up of fresh garlic quarters, (8 garlic cloves per 5 lbs. meat_, and red cayenne peppers, cut into rounds(4 peppers per 5 lbs. meat).

Sprinkle meat lightly with 2 T. of vinegar. (No more than 2 T.)

Place roast in a foil lined pan, and use basting tube to generously sprinkle entire roast with fresh and dry ingredients.

Using a sharp knife, puncture the meat in evenly spaced holes. You may set a pattern for holes by using your fingers, spreading apart the index, middle and ring fingers across the roast. Puncture at these points. and follow in a continuous manner. Using the fingers again to work the meat apart in each hole.

Inject each hole with dry seasonings from the basting tube, and add 1 piece of each fresh chopped garlic and red cayenne pepper into each puncture.

Add a qt. of water into the pan with the roast.

Cover tightly with foil, and place in a preheated 500 degree oven, for 2 hrs., then shut the stove off, and leave until the next day. DO NOT OPEN THE OVEN DOOR. Go to bed and relax while you roast.

*Note:
I (Linda) personally would not leave my meat sitting out overnight, due to bacteria. I would cool and keep in juices in the pan, and put in the refrigerator overnight. The next day I would reheat in juices until hot, and then serve.