Cajun Smothered Pork Roast
Cajun Smothered Pork Roast

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cajun smothered pork roast. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cajun Smothered Pork Roast is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Cajun Smothered Pork Roast is something which I’ve loved my whole life. They are fine and they look wonderful.

• Smothered Pork Chops With Onions & Gravy Recipe. Pot Roast & Gravy with Rice by The Cajun Ninja. This Cajun stuffed pork chops recipe is simmered to perfection with a simple, well-seasoned combination of chopped vegetables and chicken broth.

To begin with this recipe, we must first prepare a few ingredients. You can have cajun smothered pork roast using 15 ingredients and 15 steps. Here is how you can achieve 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. Make ready 1 t dried thyme
  5. Take 1 T paprika
  6. Make ready 1 T onion powder
  7. Take 1 T garlic powder
  8. Make ready 2 t celery seed
  9. Make ready 2 t cayenne pepper
  10. Prepare 2 sticks butter
  11. Prepare 1 C all purpose flour
  12. Get 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

Cajun-seasoned pork chops are browned quickly and then simmered low and slow with milk and onions, resulting in tender chops with a thick, delicious gravy. Cajun-Smothered Pork Chops. this link is to an external site that may or may not meet accessibility guidelines. Season pork chops with Cajun seasoning. Place in skillet and brown well on both sides over medium - medium high heat.

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

Remove from pan and set aside. Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn. Cookies, I'm telling you I was gonna take the day off, Honey! But, my family had other plans in mind.

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