Ingredients
1 pork roast (Boston butt is the best)
1 large onion, chopped
3 buds garlic
1 tsp. black pepper
3 tsp. salt
1 large bell pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Take knife and make an "X" cut in meat as deep as possible. Take ingredients and stuff into the holes you just cut and let sit overnight. Brown in an iron pot or heavy pot real slow. Brown very good, if it wants to burn or stick, add a very little water. When meat is brown, add the rest of onion and bell pepper in a pot. Cover with water; let cook until tender. May use cornstarch to thicken gravy. Serve with rice.