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Grandma Edna's Cajun Pork

 Grandma Edna's Cajun Pork
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
12 ServingsPrep: 35 min. Cook: 6 hours


  • 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


  • 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.
  • 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.
  • Transfer roast to a serving platter; keep warm. Pour cooking juices
  • into a small saucepan. Combine cornstarch and water until smooth;

2 of 2

Grandma Edna's Cajun Pork (continued)

Directions (continued)

  • 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: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.