Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor.
Tender roast pork is stuffed with the Cajun trinity. (All photos credit: George Graham)
Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice. Slicing open a pocket and stuffing the roast with the Cajun trinity of onion, celery, and bell pepper accented with rosemary and garlic is at the heart of this recipe. Spiced, seared, and simmered, this roast braises on the stovetop until fork tender.
Give this recipe a try any day of the week.
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 (4-pound) pork roast
- 1 tablespoon Acadiana Table Seasoning Blend, see recipe here
- 1 tablespoon vegetable oil
- 2 large russet potatoes, peeled and cut into chunks
- 2 cups chicken stock
- 1 tablespoon cornstarch (optional)
- In a mixing bowl, add the Cajun trinity (onion, celery, and bell pepper) along with the garlic, rosemary, white pepper, onion powder, black pepper, and salt. Mix together.
- With a sharp knife, cut a deep slit in the side of the meat from one end to the other, stopping short at the ends. With your hands, add the trinity stuffing to the inside of the roast. Sprinkle the roast with Cajun seasoning.
- In a roaster or Dutch oven with a tight-fitting lid over medium-high heat, add the oil. Once hot, add the roast and brown on both sides, about 8 minutes. Add any leftover stuffing and the potatoes. Pour in the stock.
- Cover the pot and lower the heat to a simmer. Cook until the roast is fall-apart tender, about 2 hours. Remove any excess fat from the meat and slice for serving with the potatoes along the side.
- The gravy can be strained and thickened (optional) with a cornstarch slurry (equal parts cornstarch and cold water stirred into the gravy).
- Serve with white rice.
A delicious Sunday dinner that is perfect any day of the week.
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Great recipes.
Absolutely love all of your recipes, especially this one! Thank you so much.
I absolutely love your recipes!
I am originally from New Orleans but now live in California where you will never find anything that taste like New Orleans cooking!!!
Hey Peg-
There are lots of shipping sources for the best products from Louisiana, so go online and buy all the ingredients you need to cook authentic Louisiana recipes. All the best.