Big Mama’s Old Black Pot Recipes: Pork Roast

A Slow-Cooked Southern Pork Roast with Garlic and Onions

Pork Roast is a timeless Southern comfort dish that transforms a large pork roast into a tender, flavorful centerpiece with simple seasonings, garlic, onions, and slow cooking. Browning the roast before simmering helps develop a rich flavor, while the long cooking time ensures juicy, fork-tender meat perfect for Sunday dinners and family gatherings.

Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the Southern tradition of preparing hearty roasts with pantry staples, allowing time and simple ingredients to create unforgettable flavor.

Ingredients

• 10–12 pounds pork roast
• 2 cloves garlic (chopped)
• 2 onions (chopped)
• Salt and pepper to taste

Instructions

1. Using a sharp knife, cut deep slits about 3 inches into the pork roast, spacing them approximately every 5 to 6 inches.
2. In a small bowl, combine the chopped garlic, chopped onions, salt, and pepper.
3. Stuff the garlic and onion mixture into each slit, pressing it well into the meat.
4. Rub the outside of the roast generously with additional salt and pepper.
5. Heat a small amount of oil in a large, heavy roasting pan or Dutch oven over medium-high heat.
6. Brown the roast on all sides until evenly seared.
7. Add enough water to the pan to create moisture for slow cooking.
8. Cover and cook over high heat for about 5 minutes.
9. Reduce the heat to low and continue cooking, turning the roast occasionally, until it becomes tender.
10. Bake or continue slow cooking for approximately 4 hours, or until the pork is fully cooked and easily pulls apart.

Closing Summary / Pro Tips

• Browning the roast first creates deeper flavor and a beautiful crust.
• Stuffing garlic and onions into the roast keeps the meat flavorful throughout.
• Serve with mashed potatoes, rice, sweet potatoes, or collard greens for a classic Southern meal.
• Leftover pork is excellent for sandwiches, barbecue, or soups.

About the Creator

Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.

Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes

Where to Find This Recipe

This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.