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Grandma Edna's Cajun Pork Recipe

Grandma Edna's Cajun Pork Recipe

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 YIELD:12 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

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

Reviews for Grandma Edna's Cajun Pork

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MY REVIEW
Reviewed Jul. 12, 2013

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

MY REVIEW
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..."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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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Wine Pairings

Light-Bodied Red Wine

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