Recipe: Tasty Cajun Smothered Pork Roast

Cajun Smothered Pork Roast. A seared pork roast, seasoned with salt and pepper, smothered in a gorgeous garlic, rosemary and thyme infused gravy, and braised in a covered Dutch oven, low and slow. With his recipe for Smothered Pork Roast over Rice, Link shows that not all Cajun cooking is loaded with spiciness and cayenne pepper. This recipe is simple, comfort food, especially since Link attributes it to memories of visiting his Granny's house.

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Get one of our Kevin belton smothered cajun pork roast recipe and prepare delicious and healthy treat for your family or friends. Rub remaining onion mixture on the outside of the roast. Heat cooking oil in a large cast-iron skillet with a lid; brown roast well on all sides. You can cook Cajun Smothered Pork Roast using 15 components and 15 actions. Here is exactly how we achieve.

Active ingredients of Cajun Smothered Pork Roast

1. Directions. 2.5 lb of pork roast.
2. Guidelines. 3 of large yellow onions; thick julienne.
3. Instructions. 1 T of dried oregano.
4. Step by step. 1 t of dried thyme.
5. Step by step. 1 T of paprika.
6. Step by step. 1 T of onion powder.
7. Directions. 1 T of garlic powder.
8. Guidelines. 2 t of celery seed.
9. Step by step. 2 t of cayenne pepper.
10. Directions. 2 sticks of butter.
11. Guidelines. 1 C of all purpose flour.
12. Step by step. 2 of PBR beers.
13. Guidelines. 1 of large pinch kosher salt & black pepper.
14. Detaile. as needed of vegetable oil.
15. Guidelines. 2 shots of brandy.

A spicy Cajun country style pork roast! Serve roast with rice and gravy and try not to eat too much! Brought it to a family gathering everyone loved it! Kevin belton new orleans cooking smothered creole pork roast recipe.

Instructions To Make Cajun Smothered Pork Roast

1. Marinate pork in beer for 4-48 hours in a sealed plastic bag..
2. Discard marinade. Pat dry with paper towels. Drizzle with enough oil to coat..
3. Preheat oven to 300°.
4. Season flour with dried spices, salt, and pepper..
5. Heat a cast iron pan with enough oil to cover the bottom..
6. Dredge pork loin with flour. Shake off excess. Do not discard flour..
7. Sear both sides over medium-high heat until browned. Transfer to a plate..
8. Add a little vegetable oil just to cover the bottom of the pan. Add onions with a pinch of salt. Stir to coat onions with oil. Add a little extra oil if needed to coat the onions. Saute on high for 1 minute. Add brandy. Use a wooden spoon to scrape up the brown bits on the bottom of the pan..
9. Add butter. When butter begins to brown, add the remaining flour slowly while whisking..
10. Reduce heat to low. Cook for approximately 25 minutes or until roux is a dark brown. Stir very frequently..
11. Heat beer to a simmer in a seperate saucepot..
12. Add beer slowly to roux while whisking. Cook 2 minutes..
13. Add pork roast back to pot. Smother it with onions..
14. Place roast in oven to finish cooking for approximately 50 minutes or until pork reaches desired doneness..
15. Variations; Clarified butter, basil, Old Bay, smoked paprika, granulated garlic, granulated onion, applewood seasoning, celery, pork stock, vegetable stock, beer, fennel seed, fennel, red onion, pearl onion, Vidalia onion, ancho chile, bacon, crushed pepper flakes, parsely, chives, scallions, cumin, coriander seed, chili powder, ground jalapeño powder, bay leaf, green bell pepper, red/orange / yellow bell pepper, roasted garlic, carrots, smoked cumin.

Learn how to cook great Kevin belton new orleans cooking smothered creole pork roast. Crecipe.com deliver fine selection of quality Kevin belton new orleans cooking smothered creole pork roast recipes equipped with ratings, reviews and mixing tips. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Draper created this much-loved recipe for the National Pork Board.

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