In my call for guest bloggers the other day, Alison from Wife Meets Life stepped forward and volunteered to write a post. When she came back with bacon covered Cajun stuffed pork roast, I knew that this was a woman after my own heart. She writes a great blog over at Wife Meets Life, so check it out, but not before you see the deliciousness below….
I have spent much of my life disliking pork. It has never been an intense hatred (my disgust regarding tomatoes can be classified that way, however) but I definitely roll my eyes and sigh when I see a chop lying forlorn on a plate.
My mother used to serve pork one way: breaded and pan-fried with some sort of vague green thing next to it. This is not meant to offend my mother; she is an amazing cook. Just not an amazing cook of pork when I was ten.
So after years of pork-indifference, I decided it was time to search for a pork recipe that didn’t taste like breadcrumbs and oil.
I have found several throughout my search; it turns out that it wasn’t pork’s fault. It can be juicy, tender, and flavorful. This recipe has all three.
Cajun Pork Roast
* 3-4 Lb. Pork roast (bone in or boneless both work)
* 1 onion, diced finely
* 1 green bell pepper, diced finely
* 3 cloves of garlic, minced
* 1 rib of celery, diced finely
* 4 Tbsp. Cajun spice blend
* 5 strips of bacon
Step 1: Dice all of the veggies. If dicing makes you crazy, you can give the garlic, pepper, onion, and celery a rough chop, then throw them all into a food processor and pulse until finely chopped.
Step 2: Mix all of the veggies together in a bowl and sprinkle 1-2 Tbsp. Cajun seasoning over them. Mix everything together.
Step 3: Put the pork roast into a baking pan. I use a boneless Boston Butt roast for this, but any roast will do. I’ve done bone-in quite a few times, but I find the Boston Butt easier to work with.
Step 4: Cut four slits down the length of the roast. They should be about 1” deep.
Step 5: Pack the seasoned chopped veggies into the slits you cut in the roast. If you have some leftover it’s fine. After this step I like to put the roast in the fridge to marinade for about an hour. It is not necessary, though, and you can continue from here without it.
Step 6: If you have leftover veggies, dump them on top of the roast. Lay bacon strips on top of the roast lengthwise (for less fat, rub with olive oil. But you will miss the bacon). If they don’t stay easily, skewer them into place with toothpicks.
Step 7: Bake in a 350 degree oven for one hour. After 1 hour, cover the roast with foil and bake an additional 2 hours. Remove from the oven and let the roast rest for about 15 minutes before slicing.
This is best served with white rice, but noodles or a salad work well, too. Enjoy!