1 Boston blade shoulder roast (5 lb. average)
4 Tbsp. Frank Davis Pork Seasoning
1 tsp. garlic powder
1 tsp. onion powder
2 tsps. coarse ground black pepper
6 medium carrots, peeled and rough cut
2 medium onions, peeled and thick sliced
1 cup low-sodium canned chicken broth
3 bay leaves
1/2 cup all purpose flour
2 cups pot liquor or low-sodium chicken broth (for sauce)
1/2 cup minced green onions
1/4 cup minced parsley

First, preheat the oven to 350 degrees.Then take the roast, set it on the countertop, sprinkle one side with 2 tablespoons of the pork seasoning, half the garlic powder, half the onion powder, and half the black pepper. Now make it a point to rub all of the seasonings in well with your hands.Then flip the roast over and rub the remaining seasonings, including the pork mixture, onion powder, garlic powder, and black pepper into the opposite side. At this point, allow the seasoned roast to rest on the countertop while you prepare to cook.

For this recipe you will need either a large cast iron Dutch oven or a heavy aluminum oval roaster (make sure that whichever you use has a tight-fitting lid). Then place a trivet into the pot, set the roast on top of it (fat side up), cover it completely with the onions, the cup of chicken broth, and the bay leaves. Then slide the pot into the oven and cook the roast for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees without touching bone.

When the pork is done, remove it from the pot. But put the pot back on the fire and bring the 'pot liquor' up to medium-high heat. Then, a little at a time, begin whisking in the flour to create a gravy. Note: If you find that you don't have enough pot liquor to make enough gravy for your guests, go ahead and add in as much extra canned chicken broth as needed. Then when the consistency is to your liking, finish off the sauce by stirring in the green onions and parsley.

When the gravy is done and you're ready to eat, ladle it over a hearty helping of steamed rice and serve it with a cold, crisp tomato and cucumber salad topped with Italian olive dressing, a couple of spoonfuls of caponata, and a sprinkling of Parmesan cheese. All that's left is to slice the 'Piggy Steaks' right off the roast and serve them as the star attraction of the meal! Uuuuuummmmm!


Chef's Notes:
1. The ideal side dish to serve with this pork recipe is a rice-cooker casserole made with rice, frozen green peas, thinly sliced green onions, finely diced celery, canned sliced mushrooms, finely diced carrots, and a sprinkling of freshly minced parsley. Of course, all of the ingredients are tossed with a generous dab of butter and a touch of salt and fresh ground black pepper just prior to service. Hint: you can substitute Frank Davis Vegetable Seasoning for the salt and black pepper if you so desire.

2. The 'trivet' could be a standard stainless steel trivet you purchase from a kitchen supply store, or a Buffalo china saucer that you invert in the bottom of the pot, or something as simple as a number of ribs of celery placed crosswise under the roast. . .just as long as you keep the pork from resting in the fat that accumulates in the bottom of the roasting pan.

3. Pot liquor is the juicy renderings that exude from the pork and all the flavorings as the ingredients roast inside of the pot. It bursts with concentrated flavor and can be transformed into an excellent sauce or gravy.

4. 'Caponata' is marinated eggplant and sundried tomatoes flavored with Italian seasonings and extra virgin olive oil. You can make your own, but for the salad served with this recipe, I recommend you buy a jar of it at the grocery store and drizzle it over the sliced tomatoes and cukes along with the olive salad mix.

5. Be sure to buy the right piece of pork for this recipe. You don't want the Boston Butt! You want the 'Boston Blade' shoulder roast. And before you leave the meat department, ask the butcher to saw through the bones while leaving the meat in one piece, so that you can slice the roast into 'steaks' after it's done.