Grandma Edna's Cajun Pork Recipe
Grandma Edna's Cajun Pork Recipe photo by Taste of Home
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Grandma Edna's Cajun Pork Recipe

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My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition of Grandma's Cajun Pork. —Tonya Cline, Greenville, Ohio
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES: 12 servings


  • 1 small onion
  • 1 celery rib
  • 1 small green pepper
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon each salt, white pepper and pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon hot pepper sauce
  • 1 boneless pork loin roast (4 pounds)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Nutritional Facts

1 each: 225 calories, 10g fat (4g saturated fat), 83mg cholesterol, 167mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.


  1. Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
  2. Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.
  3. Transfer roast to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings (2-1/4 cups sauce).
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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keely27 User ID: 4249986 252999
Reviewed Aug. 21, 2016

"I reduced the thyme to 1/2 tsp based on other reviews, but this pork roast wasn't anything special. Husband and I both thought it was average"

missjeanie2 User ID: 5761180 90547
Reviewed Jul. 12, 2013

"My son loved it, but that was extremely too much thyme for others, I used just 1 teaspoon and it was still overpowering. Will make it again but with 1/2 to 3/4 teaspoon thyme!"

shannonlady User ID: 4745910 94203
Reviewed Apr. 17, 2012

"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..."

blhenn User ID: 5747906 107565
Reviewed Feb. 19, 2012

"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!"

jane marcum User ID: 1269256 141959
Reviewed Apr. 16, 2011

"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!"

dkaren User ID: 4531521 210091
Reviewed Jan. 9, 2011

"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."

rfyoung User ID: 5069657 141956
Reviewed Jan. 6, 2011

"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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