Justin Wilson Looking Back: Pork Roast

Serves 10-12 people


  • 1 10 lb roast beef, tied
  • 5 cloves of garlic
  • 5 green onions (shallots)
  • 5 hot pickled peppers
  • 4lb of mushrooms
  • Salt
  • Ground cayenne pepper
  • 1 large cooking bag
  • 1 tablespoon of flour
  • 8 large carrots
  • 8 medium Irish potatoes
  • 1/2 cup chopped parsley
  • 1 cup chopped green onions
  • 1 teaspoon of celery seed
  • 2 tablespoons of olive oil
  • 2 cups of Sauterne wine or dry white wine
  • 1 cup of water
  • 2 tablespoons of soy sauce
  • 1/2 teaspoons of bitters (Peychaud or Angostura)


Preheat the oven to 350 degrees.

Punch five deep holes in the roast. Stuff a garlic clove, shallot and pepper into each hole in the roast.

Clean the mushrooms well.

Salt and pepper the roast.

Shake flour in the cooking bag and coat all sides well. Place the roast in the cooking bag. Springle a little salt on the mushrooms, carrots, and potatoes, and arrange them around the roast.

Add parsley, chopped green onions, celery seed, and olive oil.

Pour in the wine, water, soy sauce, and bitters.

Tie the bag and punch nine times with a two-tine kitchen fork. Bake in the preheated oven for 1 1/2 hours.