Cajun Smothered Pork Roast
Cajun Smothered Pork Roast

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cajun smothered pork roast. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cajun Smothered Pork Roast is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Cajun Smothered Pork Roast is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have cajun smothered pork roast using 15 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Cajun Smothered Pork Roast:
  1. Make ready 2.5 lb pork roast
  2. Make ready 3 large yellow onions; thick julienne
  3. Prepare 1 T dried oregano
  4. Prepare 1 t dried thyme
  5. Get 1 T paprika
  6. Get 1 T onion powder
  7. Make ready 1 T garlic powder
  8. Get 2 t celery seed
  9. Prepare 2 t cayenne pepper
  10. Take 2 sticks butter
  11. Take 1 C all purpose flour
  12. Prepare 2 PBR beers
  13. Make ready 1 large pinch kosher salt & black pepper
  14. Prepare as needed vegetable oil
  15. Make ready 2 shots brandy
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

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