Cajun Roasted Pork Recipes

Steps:

• Preheat the oven to 400 degrees F. Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.
• Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat. Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw.

Steps:

• Peel potatoes and slice them into 1/4" rounds. Place them in the bottom of your crock pot.
• Finely chop the remainder of the vegetables. In a large skillet, saute the vegetables in butter until tender.
• Add the garlic; cook 1 minute longer. Stir in pepper sauce and all seasonings but the bay leaves.
• Cut deep slits in roast and place in crock pot on top of the potatoes slit side up.
• Spoon vegetable mixture into slits and over the top of the roast. Add bay leaves to the crock pot.
• Cover and cook on low for 6-8 hours or until the pork is tender.
• Transfer roast to a serving platter. Using a slotted spoon, remove potatoes and place them around the roast on the platter. Cover platter with foil to keep the roast and potatoes warm.
• If bay leaves are still in the crock pot, remove them. Pour juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan.
• Bring to a boil; cook and stir for two minutes until liquid has thickened.
• Serve gravy with roast and potatoes.

Steps:

• For stuffing, combine onion, green pepper, garlic, salt, red pepper and black pepper mix well.
• Cut 12 - 14 deep slits, 1 " wide, randomly around the pork roast.
• using your fingers, stuff the slits with some of the stuffing. Place roast, on a rack in a shallow roasting pan.
• Rub the remaining stuffing mixture over the roast and roast the pork, uncovered in a 325 oven for 2 -1/2 - 3 hours, or until meat thermometer registers 170 degrees.
• Let pork, stand 15 minutes before carving.

Steps:

• Preheat oven to 350ºF.
• In a small bowl mix the oregano, garlic, black pepper, seasoned salt, chili powder, cumin and red pepper together; rub evenly over roast.
• Place on a broiler pan coated with cooking spray.
• Bake for 1 1/2 hours or until a thermometer register 155-160ºF.
• Let stand 10 minute before slicing.

Steps:

• Rub pork roast with oil. Combine remaining ingredients and rub over roast. Cover and refrigerate for 1-3 hours., Bake, uncovered at 350° for 40-45 minutes or until a thermometer reads 145°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Steps:

• Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast. , Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 oven for about an hour until internal temp is 155 to 160 degrees F.
• Remove from oven, and let rest 5-10 minutes before slicing.

Steps:

• MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using). Mix well.
• Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits).
• Allow to sit in the refrigerator for 6 hours (or overnight).
• TOMATO SAUCE: Mix tomato paste (thinned with 1/4 cup water or chicken broth), parsley, and the brown sugar very well and set aside.
• Cook roast in a covered grill until the internal temperature of the roast is 170 degrees.
• Brush with Tomato Sauce when done and serve.
• An adopted recipe.

Steps:

• 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.