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Creole-Style Pork Roast

Creole-Style Pork Roast
We're quite active in our church and find ourselves inviting friends and neighbors over to share supper with us. This slightly spicy pork roast appeals to all palates.
8-10 ServingsPrep: 20 min. Bake: 2-1/2 hours

Ingredients

  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon each chili powder, paprika, pepper and ground coriander
  • Pinch each ground cloves and garlic powder
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 tablespoon butter
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (6 ounces) tomato paste, divided
  • 1 boneless pork shoulder butt roast (2 to 3 pounds)
  • 2 tablespoons all-purpose flour

Directions

  • Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan
  • over low heat, saute green pepper, onion and remaining seasoning
  • mixture in butter until vegetables are tender. Stir in mushrooms and
  • half the tomato paste. Spread mixture over the roast; place in
  • shallow baking pan.
  • Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat
  • thermometer reads 160°-170°. Place roast on a serving
  • platter; keep warm.
  • Transfer all but 2 tablespoons drippings to a measuring cup. Add
  • enough water to measure 1-1/2 cups; set aside. Stir flour into
© Taste of Home 2013

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Creole-Style Pork Roast (continued)

Directions (continued)

  • drippings in pan. Gradually blend the 1-1/2 cups of liquid into
  • flour mixture, stirring until smooth. Add reserved seasoning mixture
  • and remaining tomato paste. Bring to a boil over medium heat; boil
  • for 2 minutes, stirring constantly. Serve with the roast. Yield:
  • 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013