Louisiana Warm & Zesty
This Cajun pork roast brings together the warm, zesty spices of Louisiana for a dish that’s both hearty and bursting with flavor. Rubbed with a blend of Cajun seasonings, the pork roast is cooked until it’s tender, juicy, and perfectly crusted with spices that offer a hint of heat and a deep, savory taste.
Perfect for gatherings, this roast pairs beautifully with classic Southern sides or even a simple salad for a meal that’s easy to enjoy and hard to forget. Whether you’re a fan of Cajun cuisine or just looking to spice up your menu, this dish will bring a taste of the bayou to your table.
Ingredients
- 8 lb boneless Boston pork roast
- 1 cup chopped onion
- 3/4 cup chopped garlic
- 1/2 cup Tiger sauce (See recipe in sauces)
- 1 tsp chopped parsley
- 1/2 cup Worcestershire sauce
- 2 tbsp steak sauce
- 2-1/2 tbsp dry mustard
- 1/2 tsp seasoned salt
- 6 oz tomato paste
- 3 tbsp brown sugar
- apple wood chips
Preparation
- Make marinade sauce by combining chopped onion, chopped garlic, chopped parsley, Worcestershire sauce, steak sauce, dry mustard, and Tiger sauce. Mix well.
- With a sharp knife, make cross slits into top of pork roast and rub sauce into the roast.
- Refrigerate overnight.
- Mix tomato paste and the brown sugar very well and set aside.
Cooking
- Set one grid at the highest setting and the others at the lowest setting.
- Set the burner to medium heat under the high grid.
- Wrap roast in heavy-duty aluminum foil. Place an oven-safe meat thermometer into the heart of the roast.
- Cook with lid closed or partially closed until the internal temperature is 170ºF.
- As the roast approaches the internal temperature, open the foil and coat the top of the roast with a mixture of the tomato paste and brown sugar.
- Place apple wood chips on top of the flavor screen during last 30 minutes of cooking.
- Remove roast, brush with tomato paste mixture, carve, and serve.
