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Crockpot Pepper-Laced Pork Roast

This excellent recipe uses fresh cayenne and jalapeño peppers to give the roast that extra kick.
This excellent recipe uses fresh cayenne and jalapeño peppers to give the roast that extra kick.(WAFB)
Published: Jan. 21, 2020 at 3:57 PM CST
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BATON ROUGE, La. (WAFB) - Well-seasoned, peppery pork roasts are a hallmark of Louisiana cuisine. This excellent recipe uses fresh cayenne and jalapeño peppers to give the roast that extra kick.

Prep Time: 8½ hours

Yields: 6 servings

Ingredients:

1 (5–6 pound) boneless Boston butt

¼ cup fresh cayenne peppers, sliced lengthwise

¼ cup fresh jalapeño peppers, sliced lengthwise

6 cloves garlic, peeled and minced

2 cups sliced green onions

⅛ tsp dried thyme

⅛ tsp dried basil

1 tsp salt

⅛ tsp black pepper

salt and black pepper to taste

2 cups diced onions

¼ cup diced celery

¼ cup diced bell pepper

¼ cup chopped parsley

1 cup beef stock

Method:

In a small mixing bowl, combine garlic, green onions, thyme, basil, 1 teaspoon salt, and ⅛ teaspoon black pepper.

Pierce holes through pork roast on all sides and fill each cavity with seasoning mixture.

Next, stuff peppers into holes, leaving approximately 2 inches of peppers exposed.

Season pork roast to taste with salt and pepper.

Place onions, celery, bell pepper, parsley, and beef stock in the bottom of a crockpot. Transfer pork roast to crockpot, cover, and cook over low heat for approximately 8 hours or until tender.

Add water if necessary during cooking process. Reserve broth for serving.

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