Grandma Edna’s Cajun Pork
Total TimePrep: 35 min. Cook: 6 hours
Makes12 servings (2-1/4 cups sauce)
- 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. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Nutrition Facts4 ounces cooked pork with 3 tablespoons sauce: 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.
Apr 23, 2019
We liked this pork recipe. It had flavor and the pork was still moist.
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
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!
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...
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!
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!
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.
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!