This Boston butt pork roast recipe is what my mom always cooked for Easter and Christmas Day. This recipe brings back so many wonderful memories. Served over rice with some blackeyed peas is the best way to have it in my opinion. See the recipe below and I hope you enjoy.
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Pork Roast over rice with blackeyed peas:
Ingredients
2 onions chopped
1 bellpepper chopped
3 celery stalks chopped
3 cloves garlic chopped small
1 Tbps of cooking oil
Nunu’s seasoning (or your seasoning of choice) to coat the meat and season to taste
1 Boston butt pork roast
cooked rice
Directions
Add cooking oil to the pot and turn the heat to medium high
Once the pot is hot, add the pork roast and brown on all sides.(you may need to drain the grease to continue browning)
Remove the pork roast from the pot and add onions and caramelize them
Add 32 ounces of chicken stock and deglaze the pot
add the bellpepper, celery, and garlic
add the roast back and cook for 4 to 5 hours on medium (until the meat starts falling off the bone)
Serve over rice and beans or corn (your preference)
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