Nov 3, 2014

Seasons {Cajun Pork Roast}

Do you eat "with the season?"

Cajun Pork Roast | Ms. enPlace

So much is accessible so much of the time.  We can have practically anything we want any time we want.

But when there's a chill in the air as I crawl out of my warm bed...
when there's not much daylight between getting off of work and super time,

Cajun Pork Roast | Ms. enPlace

slow-cooked, gravy-heavy meals are what I want.

Cajun Pork Roast is Cajun food at it's best.  
Cajun Pork Roast | Ms. enPlace
Served with another fall favorite: Vegetable Au Gratin
Pork seasoned from the inside out with our usual onion-bell pepper-celery-garlic trinity plus one
Slow cooked in a roux-based, luscious, velvety gravy
All of it set on top of a bed of rice

'Tis the season.

Cajun Pork Roast | Ms. enPlace

Featured at:
April J Harris of The 21st Century Housewife Hearth and Soul Blog Hop

Print It!

Cajun Pork Roast
inspired by Donald Link's Smothered Pork Roast

1 7 lb pork roast
1 bell pepper, chopped and divided
2 onions, chopped and divided
1 large rib celery, chopped and divided
8 cloves garlic, chopped and divided
Tony's Creole Seasoning, to taste
salt and black pepper, to taste
2 Tbsp vegetable oil
1 stick butter
1/2 cup flour
3 Tbsp thyme leaves (fresh)
2 Tbsp dried rosemary, crushed
cooked rice

Set aside 1/4 of the chopped bell pepper, about 1/8 of the chopped onion, 1/2 of the chopped celery, and 1/4 of the chopped garlic and place on a cutting board.  Season with Tony's, salt, and black pepper to taste.  Chop the vegetables and seasonings, working your knife through them until they are chopped very finely.  With a paring knife, cut slits in the roast.  Work the vegetable/seasoning mixture into the slits with your fingers.  Let sit for 30 minutes at room temperature.

Meanwhile, heat the vegetable oil on med-high in a large dutch oven.  When hot, sear the roast on all sides until deeply browned.  Remove the roast from the pot.

Lower the heat to med-low and add the butter.  When melted and foamy, sprinkle in the flour.  Cook and stir, making a roux the color of a penny.

Mix the chopped vegetables into the roux.  Cook until they are tender.  Stir in about 4 cups of water and season to taste with salt, black pepper, and Tony's.  Bring to a simmer.  Place the roast back in the pot, cover, and simmer for 3 hours.  Spoon some of the sauce over the roast ever 1/2 hour.

Spoon some of the gravy over a mound of rice.  Top with a spoonful of falling-apart pork roast.

 Cajun & Creole Pork Recipes...
Smothered Pork Chops | Ms. enPlace
Saucy Pork Chops | Ms. enPlace
Ponce with Gravy | Ms. enPlace

Linking with:

My Pinterventures The YUCK Stops Here
Feeding Big The 21st Century Housewife Hearth and Soul Blog Hop
Lou Lou Girls I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Full Time Mama
Two Little Cavaliers Miz Helen’s Country Cottage
My Turn for us
Weekend Bites


  1. This looks AMAZING! I could hurt myself on the rice and gravy alone. My Dad loves pork I can't wait to try this. Stuffing the roast with the finely chopped seasoning is a great tip. Thanks Michelle!

  2. Mmmm, I've never had a Cajun Pork Roast, this looks delicious and perfect for these chilly fall nights, pinning!

  3. I am all about pork roast once it starts getting cold!

  4. Everything I love in this recipe! I know it will be on my table soon! Thanks Michelle.

  5. Oh honey...this is the first thing I'm making when I have the time! It's the best looking dish I've seen in some time!! For real. I love a good comforting roast with a velvety gravy over rice or potatoes or noodles (hey..I'll take my carbs in any form).

    Been meaning to stop by and say hi. I've been transitioning from not working at all to working part time and now I'm working full time and going to training in the evenings. Big transition! There are a lot of towels left in my dryer...if ya know what I mean;-) Hope you all are doing well.

  6. Hi Michelle~ Your cajun pork roast looks exactly the kinda meal I've been hungry for....especially since it snowed last night~ We get half of a pig each December and this will be the first thing I make:) With mashed potatoes-heavenly! Lynn

  7. It definitely looks like a meal for cold weather :)
    I'm a vegetarian, but we don't even eat pork (religious reason) so I have no idea how it tastes....

  8. mm, sounds perfect for these cold days. I am putting this on next week's menu! Thanks for sharing on Weekend Bites!

  9. Michelle, that looks delicious very nice meal, thanks for sharing with Hearth and soul blog hop. pinning.

  10. Your Cajun Pork Roast looks scrumptious, Michelle! I'll be featuring it in my Hearth and Soul post this week :-) Thank you for sharing it!

  11. Hello beautiful! This looks so amazing. The roast looks so tender. Pinned. Thank you for taking the time to stop by! I hope to see you at our party tonight, it starts at 7 pm. We love to party with you!
    Happy Monday! Lou Lou Girls

  12. Hi Michelle,
    Wow, this Cajun Pork Roast is just fantastic, we will just love it! Hope you are staying warm and cozy in this cold weather and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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