1 (4 lb) boneless pork roast (shoulder, Boston butt, or loin)
Steps:
Heat the butter and oil in a skillet over high heat.
Add the onions.
Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
Add the celery and bell peppers.
Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
Add the garlic and stir well.
Add the seasoning and cook until it darkens slightly, about 2 minutes.
Remove from heat and set aside to cool.
Preheat the oven to 275°F.
Place the roast in a baking pan, fat side up.
Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it.
Stuff the pockets generously with some of the vegetable mixture.
Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
Roast uncovered at 275°F until meat is tender, about 4 hours.
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