Smothered Pork Roast

Donald Link’s Real Cajun is a must-have cookbook.  Everything – and I mean everything – in that book is a keeper.  One of the easiest recipes is for a smothered pork shoulder or Boston butt, and, given that I was not feeling particularly adventurous on a cold winter night, I felt like trying something simple.  Six pounds of pork shoulder and a roux later, the entire house smelled like my fattest dreams.

First the pork is browned.  The pork is removed and a stick(!) of butter is added to the pot.  Once the butter melts, add 1/2c flour to make a peanut butter roux.  Throw in a couple of large onions, garlic, thyme and rosemary and let them get to know each other.  Then add 4c chicken stock, bring to a boil, throw in the pork and into a 275-degree oven for about three hours.  Serve over rice, eat leftovers for two meals in a row (and counting) and be happy. Throw some brussels sprouts on the plate to make it look healthy, but don’t tell anyone that you sauteed them in garlic butter.

Smothered PorkTalk About it on the Jackson Eats Food Forum

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