Yields 10 servings.
- 1 onion, cut into chunks
- 1/2 green bell pepper
- 2 stalks celery stalk, chopped
- 3 cloves garlic
- 2 tablespoons Creole seasoning, divided
- 5 pounds boneless pork roast
- 1/3 cup bacon grease
- Preheat the oven to 350 degrees F. Combine the onion, green pepper, celery and garlic in the container of a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
- Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
- Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.