Game & Fish Dish
JALAPENO BUTTER
POT ROASTED PORK
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1 (4-6 pound) pork shoulder roast
1 (4-6 pound) pork shoulder roast•1 (16 ounce) Jar Cajun Injector Jalapeno Butter Marinade
1 (16 ounce) Jar Cajun Injector Jalapeno Butter Marinade•2 medium yellow onions diced
2 medium yellow onions diced•1 bell pepper diced
1 bell pepper diced•1 stalk of celery diced
1 stalk of celery diced•2 cloves of garlic minced
2 cloves of garlic minced•1 tablespoon Cajun Injector Cajun Shake
1 tablespoon Cajun Injector Cajun Shake•2 tablespoons Louisiana Gold Green Sauce
2 tablespoons Louisiana Gold Green Sauce•1 tablespoon Cajun Injector Cottonseed Oil
1 tablespoon Cajun Injector Cottonseed Oil•3 cups beef broth
3 cups beef brothInject the roast with 2 ounces per pound of the Jalapeno Butter Marinade and season the outside with Cajun Shake and Louisiana Gold Green Sauce. Place cottonseed oil in a heavy cast iron dutch oven and heat over high heat. When the cottonseed oil starts to smoke, it is ready for the roast. Place the roast in the pot and brown on all sides until golden brown. Once the roast is browned on all sides, add onions, bell peppers, celery, garlic, and beef broth. Bring to a boil, reduce heat to simmer and cook for 3 hours or until roast is tender.
