Justin Wilson's Stuffed Cajun Pork Roast

A pork roast slit and stuffed with garlic, jalapeno, and seasoning, then slow-roasted until pull-apart tender.

Ingredients

• 1 (4 to 5 lb) boneless pork shoulder or loin roast
• 8 cloves garlic, slivered
• 2 fresh jalapeno or serrano peppers, cut into strips
• 1 onion, slivered
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Louisiana hot sauce
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 1 cup dry white wine
• 2 cups chicken stock

Directions

1. With a paring knife, cut deep slits all over the roast and stuff each with slivers of garlic, pepper strips, and onion.
2. Rub the roast all over with Worcestershire, hot sauce, salt, black pepper, and cayenne. Let sit 30 minutes (or overnight).
3. Heat the oil in a Dutch oven and brown the roast on all sides.
4. Add the wine and stock, cover, and roast in a 325 degree F oven for about 3 hours, basting occasionally, until fork-tender.

Let the roast rest 15 minutes, then slice.

1. Skim the pan juices and serve them as a gravy over the meat and rice.

Notes

Based on Justin Wilson’s stuffed pork roast, slit and packed with garlic and peppers.