- 1 6-7 lbs Pork Roast
- 2 large onions, sliced thin
- 8 cloves garlic
- 1 Tablespoon dried Thyme
- 1 Tablespoon dried Rosemary, crumbled
- 1 Tablespoon Mrs. Dash Garlic & Herb seasoning
- 1 Tablespoon Chili Powder
- salt and pepper
- 1 stick butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1/2 lemon juice
In a mixing bowl, combine the onions, garlic, thyme and rosemary and mix.
Preheat oven to 300 degrees (F). Add olive oil to a large Dutch Oven on high heat and brown the meat on both sides until brown and crusty (10-12 minutes). Remove meat to a plate. Reduce temperature to medium and add the butter. When melted, stir in the flour, stirring constantly until it it turns a peanut butter brown (about 10 minutes). Add the onion mixture and coat the ingredients and cook for about 2 minutes. Add the chicken broth and stir continuously. Bring to a boil.
Return the pork to the Dutch Oven and coat all side with the onion mixture. Cook at 300 degrees for 3 hours, turning the meat every 1/2 hour. The final hour, reduce the temperature to 275 degrees.
Remove meat from Dutch Oven and put the Dutch oven on the stove on medium heat. Remember the pot is hot!!! Simmer and reduce by 1/3 and skim off fat. Add lemon juice and adjust seasoning.
Serve over rice.
