This spicy pork roast is a family favorite from Louisiana’s own Chef Paul Prudhomme. We are grateful to Chef Paul for popularizing our Cajun and Creole cooking, culture and traditions. I hope that you will enjoy this spicy Cajun pork roast as much as we do. It’s great to serve at family gatherings and the leftovers are perfect for sandwiches the next day.
Cajun Pork Roast
Published on May 15, 2020 | By surleplat |
- Prep Time
- Cook Time
- Seasoning mix: 2 tsp black pepper
- 11/2 tsp salt
- 1 tsp white pepper
- 1 tsp cayenne (if you double recipe do not double cayenne)
- 1 tsp smoked paprika
- 1 tsp thyme
- ½ tsp dry mustard
- 3 TBSP butter
- 1 TBSP pork fat or vegetable oil
- ½ cup finely chopped onions
- ½ cup finely chopped celery
- ½ cup finely chopped green bell peppers
- 1 TBSP minced garlic
- 4 pound boneless pork roast
- Combine seasoning mix. Place chopped seasonings and mix in skillet over medium-high heat and sauté for a few minutes until vegetables are soft and wilted. Stir occasionally. Cool.
- Place the roast in a deep baking pan with fatty side up. Make several deep slits in the roast with a knife to form pockets. Stuff the pockets with sautéed veggie mixture. Then rub remaining mixture over the entire roast by hand. Spread evenly over the top and a little on sides.
- Bake uncovered at 275 for 3 hours then at 425 for about 10 minutes until dark brown on top and meat is white in center. Pork should be cooked to an internal temperature of 145-160 degrees. Perfectly spicy!!!