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Cajun Pork Roast Recipe

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 YIELD:8-10 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Cajun Pork Roast

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MY REVIEW
fireballannie User ID: 6556895 19023
Reviewed Nov. 17, 2012

"spicy brown mustard. awsome"

MY REVIEW
galinthewoods User ID: 3317961 22605
Reviewed Sep. 16, 2011

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

MY REVIEW
My_Joy User ID: 5468392 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."

MY REVIEW
annrickert User ID: 4454907 47243
Reviewed Apr. 13, 2010

"Can it be put in the slow cooker?"

MY REVIEW
annrickert User ID: 4454907 21492
Reviewed Apr. 13, 2010

"Has anyone put wine over the roast?"

MY REVIEW
dnelson User ID: 3388856 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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Wine Pairings

Light-Bodied Red Wine

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