Cajun Pork Roast Recipe

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My husband and I just love New Orleans-style foods, so any time I come across a Cajun recipe. I just have to try it. This is one of our favorite ways to prepare pork.
TOTAL TIME: Prep: 5 min. Bake: 2-1/2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. Bake: 2-1/2 hours
MAKES: 8-10 servings


  • 1 boneless pork shoulder butt roast (3 to 3-1/2 pounds)
  • 1/2 cup finely chopped onion
  • 4 teaspoons prepared mustard
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • 3 garlic cloves, minced
  • 1 teaspoon seasoned salt

Nutritional Facts

6 ounce-weight: 152 calories, 9g fat (3g saturated fat), 56mg cholesterol, 275mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 16g protein .


  1. Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast.
  2. Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.
Originally published as Cajun Pork Roast in Country Pork 1996, p83

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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fireballannie 19023
Reviewed Nov. 17, 2012

"spicy brown mustard. awsome"

galinthewoods 22605
Reviewed Sep. 16, 2011

"We liked it. Cajun flavors are a great spin on roast that is "new" for us!"

My_Joy 22602
Reviewed Oct. 4, 2010

"I cooked Cajun Pork Roast for my husband (who loves Cajun food) and myself. The roast turned out great and tasted delicious. I made the roast with a roast that had the bone in it, I cooked it for a little longer than called for and it turned out great. I am definitely adding this roast to our monthly menus. I made a sauce to go with the roast by combining the pepper sauce and steak sauce."

annrickert 47243
Reviewed Apr. 13, 2010

"Can it be put in the slow cooker?"

annrickert 21492
Reviewed Apr. 13, 2010

"Has anyone put wine over the roast?"

dnelson 20283
Reviewed Mar. 29, 2009

"My roast was about 5 lb. with bone. Baked 1.25 hours longer and pulled it at 160 degrees. Next time I'll let it bake longer uncovered. Moist and excellent flavor. Cooked it on a cooling rack."

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