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Chef Pauls Pork Roast

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Ingredients

Adjust Servings:
2 tablespoons cajun seasoning meat magic brand preferred
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/2 cup onion finely chopped
1/2 cup celery finely chopped
1/2 cup green bell pepper finely chopped
1 tablespoon garlic minced
1 (4 lb) boneless pork roast (shoulder boston butt or loin)

Nutritional information

710.9
Calories
332 g
Calories From Fat
36.9 g
Total Fat
13.4 g
Saturated Fat
270.1 mg
Cholesterol
177.6mg
Sodium
2.5 g
Carbs
0.6 g
Dietary Fiber
1 g
Sugars
86.6 g
Protein
335g
Serving Size (g)
6
Serving Size

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Chef Pauls Pork Roast

Features:
    Cuisine:

    I've been using this recipe for years. Works great on all types of meats!

    • 280 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chef Paul’s Pork Roast,Pork roast stuffed with veggies, from Paul Prudhomme’s website.,I’ve been using this recipe for years. Works great on all types of meats!,I joined this site just to review this recipe, it was that good. So easy, amazingly delicious, and I will be preparing ALL of my pork roasts like this from now on. Managed to snap a picture before it was all gobbled up…the only bad thing about this recipe is there won’t be a lot left over for next day. : ) __Just one thing: ___I found cooking the roast for 4 hours at 275 as per the recipe made the meat dry, and next time around cooked it at 350 for 90 minutes to perfect doneness.


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    Steps

    1
    Done

    Heat the Butter and Oil in a Skillet Over High Heat.

    2
    Done

    Add the Onions.

    3
    Done

    Cook, Stirring Frequently, Until the Onions Are Just Beginning to Brown on the Edges, About 5 Minutes.

    4
    Done

    Add the Celery and Bell Peppers.

    5
    Done

    Cook, Stirring Frequently, Until the Celery and Peppers Are Softened, About 2 Minutes.

    6
    Done

    Add the Garlic and Stir Well.

    7
    Done

    Add the Seasoning and Cook Until It Darkens Slightly, About 2 Minutes.

    8
    Done

    Remove from Heat and Set Aside to Cool.

    9
    Done

    Preheat the Oven to 275f.

    10
    Done

    Place the Roast in a Baking Pan, Fat Side Up.

    11
    Done

    Make Several Slits in the Meat With a Knife, to Form Pockets, Being Careful not to Cut Through to the Bottom. If You Make the Slits Lengthwise, Every Slice Will Have Some of the Stuffing in It.

    12
    Done

    Stuff the Pockets Generously With Some of the Vegetable Mixture.

    13
    Done

    Spread the Remaining Vegetable Mixture Over the Top of the Roast and Rub a Little on the Sides.

    14
    Done

    Roast Uncovered at 275f Until Meat Is Tender, About 4 Hours.

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