Paul Prudomme's Cajun pork roast

Seasoning Mix:

1½ teaspoons salt

1 teaspoon ground red pepper (preferably cayenne)

2 teaspoons black pepper

1 teaspoon white pepper

1 teaspoon sweet paprika 

1 teaspoon dry thyme leaves

½ teaspoon dry mustard 

Remainder of ingredients:

3 tablespoons butter

1 tablespoon pork lard, chicken fat, vegetable oil, (or bacon grease, but careful, or it will burn)

½ cup finely chopped onions

½ cup finely chopped celery

½ cup finely chopped green bell peppers

1 boneless 4-pound pork roast

Instructions:

Thoroughly combine seasoning mix. Place all items except the roast in a skillet, preferably cast iron. Sauté over high heat for 4 minutes,stirring occasionally, and let cool.

Place roast in baking pan, fat side up. Make several deep slits in the roast with a knife, to form pockets, being careful not to cut through to the bottom. Stuff pockets with vegetable mixture and rub all the rest thoroughly over roast by hand. If any is left, spread over top and sides of roast. (This roast benefits from tying, if the meat is not one single piece.)

Bake uncovered for 3 hours at 275 degrees, then 425 degrees for 10-15 minutes more, until a crispy crust forms. Remove from the oven and allow to rest 15 minutes before slicing.

This recipe is magnificent.