Source: dLife

A delicious pork roast stuffed with vegetables and Creole seasonings.

Servings

1 medium onions , cut into chunks
0.5 chopped green bell peppers
2 medium celery stalks , chopped
3 medium garlic cloves
2 tbsp creole seasoning , divided
5 lb Pork, chop/roast, sirloin, lean, raw (boneless)
0.33 cup Fat, bacon grease

1 Preheat the oven to 350 degrees Fahrenheit.
2 Combine the onion, green pepper, celery and garlic in the container of a food processor or blender.
3 Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
4 Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits.
5 Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
6 Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender.
7 After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.

Serve with rice and gravy.