How To make Spicy Cajun Pork
6 Boneless pork chops
1 tb Cajun seasoning
2 tb Vegetable oil
2 lg Red onions; sliced
1/2 c Bottled barbecue sauce
NUtrITIONAL INFORMATION/SERV:
x 252 calories x 24 g protein x 10 g carbohydrate x 13 g fat x 72 mg cholesterol x 401 mg sodium 1. Rub both sides of pork chops with Cajun seasoning. Refrigerate covered
1 hour to marinate.
2. In large skillet, heat 1 T oil over medium-high heat. Add onions; over
medium heat, saute' until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. 3. In same skillet, heat remaining 1 T oil over medium-high heat. Add
pork chopes; cook until borwned and just cook throuhg, about 3 minutes each side. Serve topped with onion mixture. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38976 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,00:09 From: STUART TALKOFSKY To: ALL Subject: FANCY TUNA SANDWICH Flags: I saw this in Parade Magazine the other day. Don't have time to make this. Probably time consuming but enjoyable to make if you have the time or the weather (who wants to be indoors cooking in the Summer?) Don't make this for the creep who puts ketchup on everything. Wouldn't it be annoying after spending so much time cooking someone throws some unwanted condiment onto the food? Enjoy!!
How To make Spicy Cajun Pork's Videos
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INGREDIENTS
-8cups water
-1Tbsp salt and ground black pepper
-2pcs sliced sweetcorn
-500g crabs
-500g shrimp
-500g mussels
-500g squid
-3pcs onions finely chopped
-2heads chopped garlic
-200g butter
-1cup sprite
-1/2cup seafood broth
-1/2tsp salt and ground black pepper
-4Tbsp hot sauce
-9Tbsp brown sugar
-5Tbsp cajun seasoning
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Pork Roast & Gravy by The Cajun Ninja
This one is a spin on my Beef Pot Roast. Made a few changes that compliment pork. Give it a try and let me know what y'all think!
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Pan Seared Pork Chops and Cajun Rice
Pan Seared Pork Chops and Cajun Rice
Ingredients:
2 1/2 cups of Chicken Stock or Broth
1 cup long-grain White Rice, rinsed
2 to 4 Bone-In Pork Chops 1-inch thick, trimmed
Salt and Pepper, to taste
1 tbsp Olive Oil
4-8 oz Chorizo
1 small Onion chopped
1 Red or Green Bell Pepper
6 Garlic cloves minced
1 tsp Thyme
1 tsp Creole Kick
3 Green Onions
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Spicy Cajun Pork Loin Sandwich
How I Turned a $10 Pork Loin into a $20 Cajun Pork Loin Sandwich
Pork Loin injected with a Cajun Butter, Seasoned with King Craw Seasoning and smoked on the pellet grill. Turned into a monster, big-boy pork loin sandwich with spicy garlic pickles and a creamy creole slaw.
#porksandwich #cajunporkloin #howtobbqright
Cajun Pork Loin Sandwich Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Curved Blade Trimming Knife
- Malcom’s King Craw Cajun Seasoning
- Injector -
- Killer Hogs Spicy Garlic Pickles
- Zatarain's Creole Mustard
- Thermoworks DOT
- 12inch Slicing Knife
- BBQ Gloves -
Cajun Pork Loin Sandwich Recipe
- 1 5# pork loin roast
- 1/4 cup creole mustard
- 2 Tablespoon Malcom’s King Craw Cajun Seasoning
- 8oz Cajun Injection - *recipe below or use your favorite
- 8 Jumbo burger buns
- 1/2 cup Blue Plate Mayonnaise
- Creamy Creole Mustard Slaw - *recipe below
- 1 jar Killer Hogs Spicy Garlic Pickles
Directions:
1. Prepare pellet smoker for indirect cooking at 275°F using pecan pellets for smoke flavor. Any grill can be used just maintain the same temperature throughout the cook.
2. Use a sharp knife to score the fat on the pork loin. Make slits at an angle spaced about 1/2” apart in one direction, rotate the pork loin and make additional cuts in the opposite direction.
3. Apply a light coat of creole mustard to the outside of the loin and season with King Craw cajun seasoning. Inject the pork loin to add moisture and flavor inside the meat
4. Place the pork loin on the pellet smoker fat side up and cook until internal temperature reaches 135°F. Remove from the pit and allow it to rest for 10-15 minutes covered loosely with aluminum foil. The internal temperature will carry over producing a perfectly cooked, juicy pork loin.
5. Slice the loin thin and pile high on a toasted jumbo burger bun slathered with Blue Plate mayonnaise, spicy garlic pickles, and topped with creamy creole slaw.
Cajun Butter Injection Recipe:
- 14oz can of Chicken Broth
- 1/4 cup melted Butter
- 2 Tablespoons Killer Hogs Hot Sauce
- 1 teaspoon Malcom’s King Craw Cajun Seasoning
Directions:Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting
Creamy Creole Slaw Recipe:
- 1/2 cup Blue Plate Mayo
- 1/4 cup creole mustard
- 3 Tablespoons sugar
- 1 Tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 bag of pre-shredded cabbage and carrots
- 1/2 sweet onion finely sliced
Directions:
1. Combine the mayo, creole mustard, sugar, red wine vinegar, salt, and black pepper in a mixing bowl.
2. Add the shredded cabbage and carrots along with the finely sliced onion to a large bowl.
3. Pour the creole dressing mixture over the vegetables and stir well.
4. Cover the bowl with plastic wrap and refrigerator for 1-2 hours before serving.
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How to Make Cajun Style Pulled Pork
Hey all! Today we're going to make a cajun inspired pork butt. We're going to try to imitate a cushon de lait, which is essentially a cajun whole hog that's cooked in the ground. Once we get our pork but seasoned up we're going to get it on our smoker at 230 degrees for the first four hours and crank it up to 250 till the end, which for our butt was another 5 hours. Once we pulled it off of the pit we let it rest for a full hour while we got some sides ready. Turned out fantastic and super tender. Thanks to Troy at T-Roy Cooks channel for the suggestion.
Injection:
1/2 cup of salted butter
1 tsp of hot sauce
1 tsp granulated garlic
1 tsp cajun seasoning
Rub:
3 parts pork BBQ Rub (whatever you like)
1 part cajun seasoning (again whatever your favorite is)
Cabbage Steaks:
Olive Oil, SPG
20 min per side at 425
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T-Roy Cooks:
Spicy Cajun Pork & Rice Recipe ????️???? A Flavorful Dinner
Check out the recipe here ????
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