2 1/2 or 3 pound pork shoulder roast
4 tablespoons cooking oil
1 tablespoon prepared mustard
salt and red pepper to taste
1/4 cup all-purpose flour
1 clove garlic, chopped

INSTRUCTIONS

One or two hours before cooking the roast, season generously with salt and pepper. Insert slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat. Wrap well in foil and place in refrigerator until ready to cook.
When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook about 2 more hours. If heat is low enough you should not have to add any water, but turn meat frequently, careful not to prick with a sharp object for fear of losing the precious juices.

MAKE THE GRAVY AS FOLLOWS:
fat from the meat and pan drippings 1 1/2 cups water
1 medium onion, grated 1 small piece of celery, chopped
1 heaping tablespoon cornstarch with 1/4 cup water
Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth. Add more seasoning (salt and pepper) if necessary.

2 pounds ground beef
1 pound ground pork
1/3 cup cooking oil
1 medium onion
1 cup bell pepper
2 cups broth
2 teaspoons Creole seasoning
1/2 cup parsley
1/2 cup green onion tops
1/3 cup celery
3 cups cooked rice
4 tablespoons of all purpose flour

INSTRUCTIONS

In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.

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