Cochon De Lait Po-Boy

• 1 (5-6 pound) pork butt
• 6 cloves garlic, chopped
• 1/2 cup sliced green onions
• 1/8 tsp thyme
• 1/8 tsp basil
• 1 tsp salt
• 1 tsp red pepper flakes
• 1 jalapeno pepper, chopped
• 1/4 cup vegetable oil
• 1 onion, quartered
• 2 ribs celery, chopped
• 1 carrot, chopped

1. Preheat oven to 375u0b0F. In a small mixing bowl combine garlic, green onions, thyme, basil, salt and peppers. Using a paring knife, pierce eight (1-inch) holes evenly across the roast and fill each with an equal amount of seasoning mixture. Season the roast completely on the outside with additional salt. In a 12-quart Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Add onions, celery and carrots. Cover pot, place in oven and bake 21/2-3 hours or until fork tender. When the roast is tender, remove the cover and brown 15-20 minutes. The next day, slice meat and serve on bread for a delicious pork sandwich.

pork butt, garlic, sliced green onions, thyme, basil, salt, red pepper, pepper, ubc, onion, celery, carrot

Taken from www.epicurious.com/recipes/member/views/cochon-de-lait-po-boy-1203314 (may not work)