Cajun Pork Roast
- Ingredients:
- 11
- Serves:
-
12-14
ingredients
- 10 lbs boneless boston pork roast
- 2 tablespoons steak sauce (Lea & Perrins)
- 1 cup chopped onion
- 2 1⁄2 tablespoons dry mustard
- 3⁄4 cup chopped garlic (approx 1 head garlic)
- Cajun-style seasoning salt, or other seasoning salt (optional)
- 1⁄2 cup tiger sauce (a brand name of sweetened hot sauce)
- 6 ounces tomato paste, thinned with 1/4 cup water or chicken broth
- 1 teaspoon chopped parsley
- 3 tablespoons brown sugar
- 1⁄2 cup Worcestershire sauce
directions
- MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using). Mix well.
- Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits).
- Allow to sit in the refrigerator for 6 hours (or overnight).
- TOMATO SAUCE: Mix tomato paste (thinned with 1/4 cup water or chicken broth), parsley, and the brown sugar very well and set aside.
- Cook roast in a covered grill until the internal temperature of the roast is 170 degrees.
- Brush with Tomato Sauce when done and serve.
- An adopted recipe.
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Reviews
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Excellent! This is so wonderfully flavorful and easy to make. I didn't have tiger sauce so I used Red Devil cayenne hot sauce instead. Definitely a keeper!<br/>Editing just to say that I've also made this in the crock pot. No need to marinade overnight since it's in the crock pot all day. Still super yummy!
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Oh my goodness was this marinade ever good!!!! I had a huge pork roast (actually about 5 of them) that was all one package from Costco. Silly me froze the whole thing without dividing it first. I marinated all, after thawing, then tied all the pieces together and baked at 325 degrees until temp was 165. I let it rest until 170 degrees was reached and served it with baked potatos. (I just realized I had baked some extra potatoes and left them in the oven since last night. Ooops!) In any case, the pork was great! (I refroze most of the extras, but look forward to some leftovers.) I give this a two, no three (if I had them) thumbs up.
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This was absolutely delicious! My husband is a picky eater, but he loves Cajun food. This was a big hit at our house! Instead of a roast, I bought a 5 lb loin and did not cut the sauce amount at all. I subbed spicy brown mustard for the dry mustard. I didn't have tiger sauce, so I used Redhot Buffalo Wing sauce and added a dollop of honey. I baked my pork in the oven, covered with aluminum foil, 20 minutes per pound. Delicious!!!
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Tweaks
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Excellent! This is so wonderfully flavorful and easy to make. I didn't have tiger sauce so I used Red Devil cayenne hot sauce instead. Definitely a keeper!<br/>Editing just to say that I've also made this in the crock pot. No need to marinade overnight since it's in the crock pot all day. Still super yummy!
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This was absolutely delicious! My husband is a picky eater, but he loves Cajun food. This was a big hit at our house! Instead of a roast, I bought a 5 lb loin and did not cut the sauce amount at all. I subbed spicy brown mustard for the dry mustard. I didn't have tiger sauce, so I used Redhot Buffalo Wing sauce and added a dollop of honey. I baked my pork in the oven, covered with aluminum foil, 20 minutes per pound. Delicious!!!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>