How To make Cajun Pork Roast
10 lb Boneless Boston Pork Roast
1 c Chopped Onion
3/4 c Choppped Garlic
1/2 c Tiger Sauce
1 t Chopped Parsley
1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins)
2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T Brown Sugar
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
How To make Cajun Pork Roast's Videos
Pork Roast (Great Cajun Recipe)
This Boston butt pork roast recipe is what my mom always cooked for Easter and Christmas Day. This recipe brings back so many wonderful memories. Served over rice with some blackeyed peas is the best way to have it in my opinion. See the recipe below and I hope you enjoy.
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Pork Roast over rice with blackeyed peas:
Ingredients
2 onions chopped
1 bellpepper chopped
3 celery stalks chopped
3 cloves garlic chopped small
1 Tbps of cooking oil
Nunu's seasoning (or your seasoning of choice) to coat the meat and season to taste
1 Boston butt pork roast
cooked rice
Directions
Add cooking oil to the pot and turn the heat to medium high
Once the pot is hot, add the pork roast and brown on all sides.(you may need to drain the grease to continue browning)
Remove the pork roast from the pot and add onions and caramelize them
Add 32 ounces of chicken stock and deglaze the pot
add the bellpepper, celery, and garlic
add the roast back and cook for 4 to 5 hours on medium (until the meat starts falling off the bone)
Serve over rice and beans or corn (your preference)
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Smothered Pork roast
Just is this a simple recipe that I like to cook and I find it has a great flavor. If you have a certain way you cook your roast let me know I’m always up to try and cook new things.
pork roast (pork butt/Boston butt)
Cajun seasoning
Black pepper
Paprika
Salt
Garlic powder
Louisiana crab boil seasoning
8oz chicken broth
20oz water
1 yellow onion
1 bell pepper
3 green onions
1tbsp butter
1tbsp olive oil
Kitchen bouquet
Corn starch (Argo)
Juicy Brown Sugar Dijon Crusted Pork Loin Recipe | Holiday Main Dish
The Perfect Brown Sugar Dijon Crusted Pork Loin | Holiday Main Dish
pork loin recipe, pork loin instant pot, pork loin roast, pork loin on the grill, pork loin roast in oven
Ingredients
1 tsp sea salt
1/2 tsp black pepper
1 tbsp Italian seasoning (optional)
1 tsp smoked paprika
3 tbsps Dijon mustard
1/2 cup brown sugar
1 large sweet potato
2 carrots
1 tbsp olive oil
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Cajun-Style Crockpot Tenderloin Pork Roast (video)
Visit RealCajunCooking.com for the text version of this delicious and savory pork tenderloin roast.
Smoked Cajun-Style Pork Loin
Marinade Injector
Vecolex Stainless Steel Meat Injector Marinade Syringe Heavy Duty 2 Oz with 3 Needles 3 Brushes Spare O Rings Users Manual and Recipe E-Book (PDF)
Bearded Butchers Cajun Rub
Cajun Blend Seasoning, Delicious Flavor, Versatile, Gluten Free, Low Calorie, No MSG
Cajun Pork Medallions | Easy Pork Tenderloin Recipe | MOLCS Easy Recipes
Cajun Pork Medallions
2 Tbsp Oil - divided
2 Tbsp Butter - divided
1 Small Onion - chopped
1 Rib of Celery - chopped
1 Carrot - chopped
1/2 Bell Pepper - chopped
3 - 4 Cloves Garlic - minced
1 tsp thyme
1 Tbsp Slap Ya Mama or any Cajun Seasoning - divided
2 Tbsp Flour
2 C Chicken Broth
2 tsp Worcestershire Sauce
Salt & Pepper to taste
1 1/2 - 2 lb Pork Tenderloin - cut in 2 pieces
Season the meat with 2 tsp cajun seasoning, 1 tsp thyme, salt & pepper.
In a large skillet heat 2 Tbsp Oil & 1 Tbsp butter . Brown meat on each side and remove from pan. Set aside.
Place remaining butter in skillet, add onions, sauté a minute or two add celery cooking another minute or two. Add bell pepper & carrots cooking until slightly softened. Add garlic and stir until fragrant. Add flour stirring for 2 - 3 minutes, add worcestershire sauce, remaining 1 tsp cajun seasoning, salt & pepper. Mix well. Add chicken broth and meat back into
pan cover and simmer cooking for an additional 10 - 15 minutes until meat reaches 145 F.
Serve over mashed potatoes or rice.
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