Maw Maw Ruby’s Famous Stuffed Pork Roast
About this Recipe
A favorite and a must around the dinner table. This recipe has been passed down from generation to generation and now perfected. The crisp outside crust is a favorite and never makes it until dinner time. Too many family members passing by to “sample”. The inside is infused with spices for a perfect blend, tender and juicy.
- 1 Boston Butt Pork Roast (Bone in) 6-8 lbs
- 16 oz Seasoning Blend
- 8 oz minced garlic
- 1 bunch green onions
- Red Pepper
Make 4 slits along the top of the pork roast approximately 1 ½ – 2 inches wide. Make sure not to cut through the bottom of the roast so that a “pocket” is created.
Dust the entire pork roast with salt, pepper and red pepper.
Chop green onions and mix with seasoning blend and garlic. Add salt, pepper and red pepper to desired taste. Mix well.
Stuff cut and seasoned vegetables into the slits of the pork roast.
Preheat oven at 350 degrees. Cook uncovered for 4 – 5 hours depending on size of roast.
Cook until internal temperature is 200 degrees. “Tent” the pork roast with aluminum foil after 4 hours if the outside looks too crispy.
Smoke the pork roast at 200 degrees with desired wood. We prefer pecan, but it is a personal preference. Smoke for 3 hours.
Increase heat to 325 degrees until internal temperature of the pork roast has reached 200 degrees (Make sure to probe the temperature of the meat around the bone)
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16685 Loflin Lane
French Settlement, Louisiana