Shelly's Recipe

OVERNIGHT PORK ROAST

Category: Roasts/Tenderloins - Pork

1 (5–6 pound) boneless Boston butt
1/4 cup sliced cayenne or jalapeño peppers
6 cloves garlic, minced
1 cups sliced green onions
⅛ tsp dried thyme
⅛ tsp dried basil
salt and black pepper to taste
2 cups diced onions
1/4 cup diced celery
1/4 cup diced bell peppers
1/4 cup parsley
1 cup beef stock

Preheat oven to 500. In a small mixing bowl, combine garlic, green onions, thyme, basil, salt and pepper.

With a sharp knife pierce 6-8 1-inch holes in roast and stuff each cavity with mixture. Next, stuff peppers into holes. Season roast with salt and pepper. Place in a 12-quart cast iron Dutch oven.

Place diced onions, celery, bell peppers and parsley around roast. Add stock to 1-inch deep in bottom of pan. Cover and bake for 1 hour. Turn oven off and leave in oven 8 hours or overnight. Remove roast from oven, cool and thinly slice.