Ingredients

• 1 Boston butt pork roast, 5-6 pounds
• 3 garlic cloves
• 1 tablespoon salt
• 2 teaspoons ground red pepper
• 1 ½ teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 medium onions, chopped fine
• 1 medium bell pepper, chopped fine
• 2 cups water
• 1 tablespoon dark roux
• ½ cup chopped green onions
• ½ cup chopped parsley

Directions

Trim the roast of any excess fat. Mince the garlic very fine and combine it with the salt and peppers in a small bowl. Make 5 or 6 incisions in the roast and stuff some of this mixture into them. Rub the remainder on the surface of the roast, wrap well in plastic, and place in the refrigerator several hours or overnight.

Preheat the oven to 250 F. Transfer the roast to a pan or roaster, cover with the onions and bell pepper, and add the water. Cook uncovered in the oven until the meat reaches 165 F on a meat thermometer, 5-7 hours (it should be not at all pink inside, but still juicy.) If you want to speed up the cooking process, you can cook the roast at 350 F, which will take 3-4 hours, but the longer, slower cooking will give a more tender and flavorful result
Trim the roast of any excess fat. Mince the garlic very fine and combine it with the salt and peppers in a small bowl. Make 5 or 6 incisions in the roast and stuff some of this mixture into them. Rub the remainder on the surface of the roast, wrap well in plastic, and place in the refrigerator several hours or overnight.

Preheat the oven to 250 F. Transfer the roast to a pan or roaster, cover with the onions and bell pepper, and add the water. Cook uncovered in the oven until the meat reaches 165 F on a meat thermometer, 5-7 hours (it should be not at all pink inside, but still juicy.) If you want to speed up the cooking process, you can cook the roast at 350 F, which will take 3-4 hours, but the longer, slower cooking will give a more tender and flavorful result

Ingredients

• 1 Boston butt pork roast, 5-6 pounds
• 3 garlic cloves
• 1 tablespoon salt
• 2 teaspoons ground red pepper
• 1 ½ teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 medium onions, chopped fine
• 1 medium bell pepper, chopped fine
• 2 cups water
• 1 tablespoon dark roux
• ½ cup chopped green onions
• ½ cup chopped parsley

Directions

Trim the roast of any excess fat. Mince the garlic very fine and combine it with the salt and peppers in a small bowl. Make 5 or 6 incisions in the roast and stuff some of this mixture into them. Rub the remainder on the surface of the roast, wrap well in plastic, and place in the refrigerator several hours or overnight.

Preheat the oven to 250 F. Transfer the roast to a pan or roaster, cover with the onions and bell pepper, and add the water. Cook uncovered in the oven until the meat reaches 165 F on a meat thermometer, 5-7 hours (it should be not at all pink inside, but still juicy.) If you want to speed up the cooking process, you can cook the roast at 350 F, which will take 3-4 hours, but the longer, slower cooking will give a more tender and flavorful result.

Transfer the roast to a serving platter and pour the pan juices into a saucepan, being sure to scrape loose any particles that have stuck to the bottom of the pan. Let stand for 15 minutes, then skim the grease from the top and discard. Bring the gravy to a simmer over the medium-high heat, then reduce the heat and stir in the roux, being sure it dissolves completely. Let simmer for 15 minutes; if it becomes too thick, add a little water. Stir in the green onions and parsley and remove from heat. Serve the sliced roast with rice alongside and gravy all over.

Serves 6-8.

Now THIS is my kind of cooking!:)