Cajun Pork RoastFrom twill10 7 years ago
- Pork Roast: shopping list
- 1- 4 or 5 lb pork roast (Boneless works for me) shopping list
- Assorted seasonings,Tony Chachere's cajun seasoning (salty), chili powder, paprika, sage ( very little needed), dried parsley flakes, allspice ( very little needed), dried oregano flakes, dried thyme flakes, onion powder, garlic powder and coarse black pepper. Go light on the Tony's it's salty to me. shopping list
- These are the exact ones I used, but you can add or subtract to suit your tastes. I like to mix seasonings and try different combination's, the secret is to know what is too hot, strong flavored and salty so you can adjust to match the other things you are adding to your mix and not to over power them. dry mustard can be used lightly as well as sweet basil and cayenne(lightly). Brown sugar sometimes can be used. A rule of thumb for me is hot or strong add 1/3 to start with to the other mixes. shopping list
- With any left-over pork roast and gravy. cook some pinto beans and after they are cooked add left-over pork (cut in small pieces) and also add two cans of diced old el paso green chilies drained. this is an old recipe and it is very good with warm flour tortillas or other various starches. I call it Pintos and Pork. I have had recipe for years. its good. shopping list
How to make it
- started by sprinkling the spices on the roast then rubbing them in, I covered and let this sit overnight only because I was trying to get ahead but it really let the spices set and mingle which didn't hurt. I think it helped.
- I put the foil covered roast in a 350 oven and let it cook until a meat thermometer read 110, then I uncovered the roast and let it cook to 165 degrees.
- While the roast was cooking I sauteed 1 yellow onion, 1 bell pepper, and a couple of green onions.When they were almost done I added about 3 tbsp. all purpose flour and enough grease to make a light roux but, dark roux is ok if you like. I took the roast drippings and added them to the roux along with enough water to make a thick gravy. I let this simmer and tasted for depth or richness. I didn't think it was rich enough so I sprinkled some granulated chicken bouillon until it had the richness I wanted without being too salty. If you get too much salt, you can make more roux and add to mixture or if only slightly salty add some ketchup or a pinch of sugar. A true brown sauce usually contains a tomato product in it.
- When I get the gravy like I want it, I put it on the sliced roast and simmer about half an hour. If you get an excess of grease at the end of cooking or the gravy breaks from over cooking or high heat. You can dip off excess grease and to cure the breaking gravy,you can make a slurry (thick paste of flour and water) and thicken the gravy back up. Don't forget to remove the roast before correcting the gravy, ha ha. Can add cayenne or Tabasco to make a little spicier.
- I hope this works for you and you make it many more times.
- Happy cooking