Cajun chef John Folse's overnight pork roast - shared by pat, thanks sis!
Prep time: 8 hours yields: 6 servings
highly seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual preparation.
1 (5–6 pound) boneless boson butt
1/4 cup sliced cayenne or jalapeño peppers
6 cloves garlic, minced
1 cup sliced green onions
1/8 tsp dried thyme
1/8 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°f. 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.

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