How to make it

  • Add the rub together and roll the pork in the rub to coat the entire surface of the meat. Reserve the leftover rub for later. Do the same with the flour and rub it in.
  • Heat a large dutch oven or heavy pot wit 1/4 stick of butter and about an equal amount of oil on a high flame. When the butter and oil are very hot add the coated pork and brown it on all sides to get a nice crusty outer coating. When done remove then and reserve for later.
  • Lower the flame of the pot you just browned the meat in add the onion, bell pepper and the celery if it is dry add just a touch more oil so to saute the aromatics. Add about a tsp of the dry rub to season the aromatics when they start to soften. Try to rub the bottom of the pot with your utensil to pick up any residuals of the meat. When the aromatics are softened add the garlic and saute about another two minutes.
  • Add the additional 1/2 stick of butter and allow it to get hot. When the butter heats up slowly sprinkle about 1 tbsp of flour in contentiously mixing and scrapping the bottom of the pot to prevent scorching the flour. Do this about 3 or 4 minutes.
  • Stir in the broth and loosen up the flour and aromatics mix well and add the pork bring to a simmer cover. Taste and adjust with salt and pepper if need you can use the dry rub also. Just be sure to taste it first.
  • Put into a pr heated 400 degree oven for 25 to 30 minutes and check for a internal temperature of 145 degrees. It will continue to cook after it is removed from the oven. Allow to rest about about 10 minutes before cutting.

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