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Peppered Pork Roast

Source of Recipe


From "Eula Mae's Cajun Kitchen" by Eula Mae Dore



List of Ingredients



• 1 fresh ham shank (10 to 12 pounds)
  
• 1 cup finely chopped yellow onions
  
• ½ cup seeded and finely chopped green bell peppers
  
• 6 to 8 cloves garlic, thinly sliced
  
• 4 tsp salt
  
• 4 tsp cayenne
  
• 1 tsp freshly ground black pepper
  
• 1 tsp Tabasco pepper sauce
  
• 3 Tbsp vegetable oil
  
• 2 to 3 cups water, as needed
  






Instructions



1. Preheat the oven to 450°F. Place the ham on a large cutting board or a clean dish towel on a work surface.
   
   
2. Combine the onions, bell peppers, garlic, 3 teaspoons of the salt, 3 teaspoons of the cayenne, the black pepper, and Tabasco in a medium-size mixing bowl. With a sharp, thin knife, make several slits in the roast spaced several inches apart. Stuff 2 to 3 tablespoons of the seasoning mixture into each hole, pressing it in firmly with your fingers. Rub the outside of the roast with the vegetable oil, then rub it with the remaining 1 teaspoon each salt and cayenne.
   
   
3. Place the meat in a large roasting pan and roast until it browns evenly, 30 to 40 minutes. When the bottom of the pan begins to sizzle, add 2 cups of the water.
   
   
4. Reduce the oven temperature to 350°F. Cover and continue to roast, adding more water to the pan if it becomes dry, until the ham is very tender and the juices run clear, 3 to 4 hours. Baste occasionally with the pan juices.
   
   
5. Remove the roast from the oven and let sit for 15 minutes to settle the juices before carving to serve. Be sure to serve with the pan juices; they're dark and thick and delicious.
   
   Makes 12 to 14 servings