Creole-Style Pork Roast Recipe

Publisher Photo

Creole-Style Pork Roast Recipe

Be the first to add a review
Publisher Photo
We're quite active in our church and find ourselves inviting friends and neighbors over to share supper with us. This slightly spicy pork roast appeals to all palates.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours

Ingredients

  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon each chili powder, paprika, pepper and ground coriander
  • Pinch each ground cloves and garlic powder
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 tablespoon butter or margarine
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (6 ounces) tomato paste, divided
  • 1 boneless pork shoulder roast (2 to 3 pounds)
  • 2 tablespoons all-purpose flour

Directions

Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 160°-170°. Place roast on a serving platter; keep warm. Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast. Yield: 8-10 servings.
Originally published as Creole-Style Pork Roast in Country Pork 1996, p78

  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon each chili powder, paprika, pepper and ground coriander
  • Pinch each ground cloves and garlic powder
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 tablespoon butter or margarine
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (6 ounces) tomato paste, divided
  • 1 boneless pork shoulder roast (2 to 3 pounds)
  • 2 tablespoons all-purpose flour
  1. Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 160°-170°. Place roast on a serving platter; keep warm. Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast. Yield: 8-10 servings.
Originally published as Creole-Style Pork Roast in Country Pork 1996, p78

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreole-Style Pork Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review