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.