Grandma Edna's Cajun Pork |
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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 12 |
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My grandma Edna Mills used to make this every year as part of our Christmas dinner. She's been gone for a few years, but we still carry on the delicious tradition of Grandma's Cajun pork. Ingredients:
1 small onion |
1 celery rib |
1 small green pepper |
3 tablespoons butter |
3 garlic cloves, minced |
2 teaspoons dried thyme |
1 teaspoon paprika |
1/2 teaspoon each salt, white pepper and pepper |
1/2 teaspoon ground mustard |
1/2 teaspoon hot pepper sauce |
1 boneless whole pork loin roast (4 pounds) |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
2. Cut roast in half. Cut several slits in roast to within 1/2 in. of bottom. Place in a 4-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.
3. Transfer roast to a serving platter; keep warm. Let stand for 10 minutes before slicing. Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings (2-1/4 cups sauce).
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