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"My grandma Edna Mills used to make this every year as part of our Christmas dinner. She's been gone for a few years, but we still carry on the delicious tradition of Grandma's Cajun pork." – Tonya Cline, Greenville, Ohio
This recipe is:
Diabetic Friendly
Nutritional Facts 4 ounces cooked pork with 3 tablespoons gravy equals 225 calories, 10 g fat (4 g saturated fat), 83 mg cholesterol, 167 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.
Originally published as Grandma Edna's Cajun Pork in Taste of Home December/January 2011, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 17, 2012 by shannonlady
I have made this recipe several times and truly like it but I do agree on the thyme. Two tsps is way too overpowering...I just sprinkle a little bit of thyme...
Reviewed on Feb. 19, 2012 by blhenn
I thought it was good. I followed what other reviewers said and I added a bit of liquid....I added 1/4 cup of liquid and 2/3 of the way threw cooking I had to extract liquid out because the roast was practically floating in liquid. I extraced 2.5 cups of liquid and I still had plenty of liquid left to make the gravy. It did not effect the cooking or flavor one bit! YUM. My husband loved it and ate about 2 LBS of the 4.5 LB roast I made and our 3 year old had his entire plate finished before we even sat down to eat. *update* I turned this roast's leftovers into an asian pork noodle soup (recipe in my taste of home cook book) a few days later and it was still great!
Reviewed on Apr. 16, 2011 by jane marcum
We really liked the 'cajun' flavor of this roast. The onion, celery and pepper really added a nice touch to it. Much better than a plain pork roast! The first time I made this it was moist, but the 2nd time a little drier. I think adding a little broth or water might help. I use the leftover in bean soup and it is really good!
Reviewed on Jan. 09, 2011 by dkaren
I personally thought that 2 tsp thyme was a bit much, so I cut it back to only 1tsp & the thyme was still way too overpowering. My husband & children did not even finish their portion (I did only because I did not want to waste it). I will not be using this recipe again.
Reviewed on Jan. 06, 2011 by rfyoung
I'm wondering if some water is missing from the recipe? Mine got a little too brown on the bottom while in the slow cooker and I added water to the juices at the end to make 2 1/4 cups of gravy as the recipe mentioned. Nice spicy flavor, though!
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