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
- Salt
- Pepper
- Red Pepper
Step 1
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.
Step 2
Dust the entire pork roast with salt, pepper and red pepper.
Step 3
Chop green onions and mix with seasoning blend and garlic. Add salt, pepper and red pepper to desired taste. Mix well.
Step 4
Stuff cut and seasoned vegetables into the slits of the pork roast.
Step 5
Preheat oven at 350 degrees. Cook uncovered for 4 – 5 hours depending on size of roast.
Step 6
Cook until internal temperature is 200 degrees. “Tent” the pork roast with aluminum foil after 4 hours if the outside looks too crispy.
Smoking Instructions
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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Aunt Glenna’s Famous Banana Pudding
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