Subj : St. Louis 10
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 13:29:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charles' Stuffed Pork Roast
 Categories: Pork, Chilies
      Yield: 10 Servings
 
      5 lb Fresh Picnic Pork Roast
      4 lg Onions; chopped
      4 lg Bell Peppers; chopped
    1/2    Bunch Celery; chopped
      1 bn Green onions; cut up
           - reserve 5-6 stalks
           Salt
      2 tb Soy sauce
    1/4 ts Louisiana Hot Sauce
    1/4 c  Olive oil
      1    Head Garlic
      2 tb Kitchen Bouquet
      1 c  Cold Water
      4 tb Cornstarch

MMMMM----------------------MY SEASONING MIX---------------------------
      6 tb Granulated garlic
      6 tb Dried chives
      6 tb Parsley flakes
      6 tb Restaurant black pepper
           Whiz in food processor
 
  Mix MY SEASONING and equal amount of Salt (or reduce
  amount if desired). Peel and cut up the garlic to create
  longer slender pieces, about 1/2 clove each. Pierce the
  roast with a kitchen knife straight in, to create channels
  to the bone, about 2-1/2" to 3" apart, all over the
  roast. You should be able to push your finger into the
  roast to the bottom of each channel clear to the bone.
  
  Stuff each deep channel by first pushing your finger or
  some other utensil to the bone, pour in a Tbsp of the
  salted MY SEASONING, push in 2 or 3 pieces of garlic, and
  an optional green onion top if desired. (The green onion
  produces a pronounced difference in the finished product,
  so it is a matter of taste. Personally, I prefer the roast
  without, but some don't, so don't be afraid to try it.)
  
  Once the roast is fully stuffed inside, place in a HOT
  dutch oven or heavy roaster WITH THE OLIVE OIL and sear
  the outside all over, turning it until all sides are
  seared well. Sprinkle the entire outside of the roast with
  a generous coating of MY SEASONING, Pour the cut up onions,
  bell pepper and celery into the pot and lift the roast
  onto the top of this bed of vegetables (or place on a
  roasting rack in the bottom of the pan), cover tightly and
  turn the fire down to low simmer on top of the stove OR
  place the roaster or Dutch oven inside a 275+|F oven and
  cook until a meat thermometer shows pork well done, (about
  20 mins) per pound-this varies very widely so use a
  thermometer).
  
  Remove the roast from the roasting pan, SKIM OFF ALL THE
  FAT IN THE PAN DRIPPINGS (I remove the drippings and pour
  off the fat), place the drippings on a hot fire until fast
  simmer, add the cornstarch mixed in the cold water and
  stir well till smooth and thickened, add the Louisiana hot
  sauce, kitchen bouquet, soy sauce, and salt and
  MY SEASONING to taste.
  
  Serve the hot sliced pork roast with this gravy over
  freshly steamed rice.
  
  Recipe by: Clebert St. Louis
  
  Uncle Dirty Dave's Archives
 
MMMMM

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