Cajun Smothered Pork Roast
Cajun Smothered Pork Roast

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cajun smothered pork roast. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cajun Smothered Pork Roast is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Cajun Smothered Pork Roast is something which I’ve loved my whole life.

To get started with this 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 cook it.

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