Serves 6. Recipe is from John Folse.

6 cloves garlic, minced

2 cups sliced green onions

1/8 tsp. dried thyme

1/8 tsp. dried basil

1 tsp. salt

1/8 tsp. black pepper

1 (5-6 lb.) boneless Boston butt

1/4 cup sliced cayenne peppers

1/4 cup sliced jalapeño peppers

Salt and black pepper to taste

Louisiana hot sauce to taste

1/4 cup vegetable oil

2 cups diced onions

1/4 cup diced celery

1/4 cup diced bell pepper

1/4 cup parsley

1 cup beef stock

1. Preheat oven to 375 degrees. In a small mixing bowl, combine garlic, green onions, thyme, basil, 1 teaspoon salt and 1/8 teaspoon black pepper. Pierce holes through roast and fill each cavity with seasoning mixture.

2. Next, stuff hot peppers into holes, leaving approximately 2 inches of peppers exposed. Season roast to taste with salt, pepper and hot sauce.

3. In a 12-quart Dutch oven, heat oil over medium-high heat. Sear roast in hot oil on all sides. Place onions, celery, bell pepper, parsley and beef stock in Dutch oven. Cover and bake 3-1/2 hours or until tender. Add water if necessary during cooking process. Reserve broth for serving.