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Chef John Folse’s Overnight Pork Roast
Published: Oct 29, 2009
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From Chef John Folse and Co.
Serves 8 to 10. Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual method of preparation. Although it might sound strange, it will be the best roast you ever taste! I’m including the pre-smoking method should you wish to add smoke flavor to the roast. However, you may wish to eliminate this step.
1 tbl. chopped fresh thyme
2 tbls. chopped fresh basil
1 tbl. chopped fresh sage
6 cloves garlic, minced
1/4 cup thinly sliced green onions
1 (5- to 6-lb.) boneless Boston butt
Salt and black pepper, to taste
Granulated garlic, to taste
Creole seasoning, to taste
6 to 8 (1-inch) sprigs fresh rosemary
1/4 cup Steen’s cane syrup
3 cups pecan wood chips, soaked
2 cups diced onions
1/4 cup diced celery
1/4 cup diced bell pepper
1/4 cup chopped parsley
2 cups beef stock
1. In a small mixing bowl, combine thyme, basil, sage, minced garlic and sliced green onions. Set herb mixture aside.
2. With a sharp knife, pierce 6-8 (1-inch) holes in roast, about 1-2 inches apart. Place roast in a 12-quart cast-iron Dutch oven. Season outside of roast with salt, pepper, granulated garlic and Creole seasoning. Season each hole to taste with salt, pepper, granulated garlic and Creole seasoning. Be generous, but do not overseason. Stuff each cavity with herb mixture and 1 sprig of rosemary. Rub roast with cane syrup and massage well into the roast. Cover with clear plastic wrap and refrigerate 2-3 hours.
3. When ready to smoke roast, remove roast from refrigerator and return to room temperature. Preheat a home-style smoker according to manufacturer’s directions. Place 2-3 handfuls of pecan wood over the coals or heat element and smoke seasoned roast 1 hour if desired. Remove and set aside.
4. Preheat oven to 500 degrees. Note: It is important to preheat oven for 30 minutes before placing roast in the oven. It will ensure the oven reaches 500 degrees.
5. Arrange diced onions, celery, bell pepper and parsley around roast in bottom of pot. Add stock to 1-inch deep in bottom of pan. Place pot on stovetop over low heat and bring mixture to a low simmer. Cover tightly and bake in oven for 1 hour.
6. Turn oven off and leave roast in oven for 11 hours or overnight. Do not open the oven during the entire cooking process. Remove roast from oven, cool and thinly slice. Serve alongside your favorite side dish or on toasted po-boy buns.
Note: It is recommended to back track 12 hours of cooking time before serving so the roast can be served as is. However, it can be reheated in the oven right before serving.
