In the heart of the South, the arrival of a new year brings with it a cherished culinary tradition - feasting on Pork. This succulent dish is more than just a meal; it's a symbol of hope, progress, and good fortune for the year ahead.
Pork has long held a special place in Southern New Year's celebrations. Its association with progress and prosperity dates back to a time when pigs were seen as symbols of forward movement. As pigs root forward while foraging for food, they represent the desire to leave behind the old and embrace the new.
When it comes to preparing Roasted Pork, Southern cooks spare no effort. The slow roasting process imbues the meat with incredible flavor and tenderness, making it a fitting centerpiece for the occasion.
Serving Roasted Pork on New Year's Day isn't just about the deliciousness of the meal; it's a way of embracing tradition and carrying forward the belief in a brighter future. Here's to a year filled with progress, prosperity, and the taste of Southern tradition! 🍽️🥂✨
- 1 pork roast
- 2 onions
- 1 bell pepper
- 5 cloves garlic
- 4 tbsp oil
- 2 tbsp flour
- 1 qt chicken stock
- Boudreaux's Lil' Bit Better Creole Seasoning
- Boudreaux's Low and Slow Simmer Seasoning
- Trim and split up roast to several pieces. Season generously on all sides.
- In a Dutch oven place a light amount of oil over medium heat and brown roast pieces on all sides. Remove from pan.
- Add in diced onions, peppers and whole cloves of garlic and cook until softened.
- Add remaining oil and flour and combine to make a small roux. Cook for 5-8 minutes.
- Add in a little of the stock and scrape the bottom to release all of the bits stuck to the bottom. Add remaining stock and season liquid. Combine well.
- Add roast pieces back in with pan drippings. Cover and place in oven at 350.
- Cook about 3 hours or until roast is tender. Remove every hour or so and move roast around to avoid sticking.