"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pork Roast Recipe

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This recipe for Pork Roast, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LOIS MEYERS
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Bell Pepper, Chopped
4 Cloves Garlic, Minced
1 Onion, Chopped
1 Cup Chopped Celery
1/4 Cup Oil
2 Cups Water
4 Pound Pork Roast
Salt, Pepper, Cayenne Pepper to Taste

Directions:
Directions:
Combine bell pepper, garlic, onion, celery, salt and cayenne; cut slits in pork roast and stuff the mixture into slits. Rub the remaining mixture on outside of roast. Brown roast on all sides in oil; add water, cover pot and cook on low for about 3-4 hours or until tender.

Number Of Servings:
Number Of Servings:
6

 

 

 

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