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Grandma Edna’s Cajun Pork

My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. —Tonya Cline, Greenville, Ohio
  • Total Time
    Prep: 35 min. Cook: 6 hours
  • Makes
    12 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 Facts
4 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.

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  • xlsalbums
    Apr 23, 2019

    We liked this pork recipe. It had flavor and the pork was still moist.

  • keely27
    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
    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
    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...

  • daygloangel
    Mar 28, 2012

    No comment left

  • blhenn
    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
    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
    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
    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!