Cajun Garlic Pork Roast
Bursting with bold flavors and succulent tenderness, this Cajun Garlic Pork Roast is a show-stopping centerpiece for any meal. Perfectly seasoned with a vibrant blend of Cajun spices, garlic, paprika, thyme, and oregano, this 4-pound boneless pork shoulder is slow-roasted to perfection, creating a melt-in-your-mouth texture that’s infused with smoky heat and savory depth. Searing the roast first locks in its natural juices, while a splash of chicken broth keeps it moist as it roasts. Finished with a luxurious buttery pan sauce and a sprinkle of fresh parsley, this easy-to-make yet elegant dish is ideal for family dinners and impressing guests alike. Serve it alongside roasted vegetables or buttery mashed potatoes for a true comfort food experience.
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Recipe Information
Ingredients
- 4 lb boneless pork shoulder roast
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup low-sodium chicken broth
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder roast dry with paper towels to remove excess moisture.
In a small bowl, mix together the Cajun seasoning, paprika, dried thyme, dried oregano, salt, and black pepper.
Rub the pork roast with olive oil, then generously coat it with the seasoning mixture, pressing the spices into the meat to ensure even coverage.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side.
Remove the pork roast from the skillet and set aside. Lower the heat to medium, then add the minced garlic and sauté for 1 minute until fragrant.
Pour the chicken broth into the skillet, scraping the bottom of the pan to deglaze and release any browned bits for added flavor.
Return the pork roast to the skillet, then cover it tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven and roast for 2.5 to 3 hours, or until the internal temperature of the pork reaches 190°F (88°C) and it is fork-tender.
Once cooked, remove the skillet from the oven. Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.
While the pork rests, stir the butter into the pan juices to create a rich sauce.
Slice the pork roast and serve it with the pan sauce drizzled over the top. Garnish with fresh parsley.
Nutrition Facts
Calories |
5080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.8 g | 533% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 7498 mg | 326% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 1.2 g | ||
| Protein | 330.6 g | 661% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5068 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
