Cajun Pork Roast
Infuse your dinner table with bold Southern flavors with this irresistibly tender Cajun Pork Roast. Featuring a juicy pork shoulder coated in a zesty blend of Cajun seasoning, smoked paprika, and dried thyme, this slow-roasted dish delivers a smoky, savory kick in every bite. The pork is nestled atop a bed of sliced onions and garlic, then slow-cooked in a fragrant bath of chicken broth and freshly squeezed lemon juice, ensuring an incredibly moist, flavor-packed roast. With a prep time of just 15 minutes and the option to crisp the exterior at the end, this recipe is as easy as it is impressive. Perfect for family dinners or entertaining, serve it with the rich pan juices drizzled on top and a sprinkle of fresh parsley for a show-stopping centerpiece dish.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (bone-in or boneless)
- 2 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoons black pepper
- 1 teaspoon salt
- 1 large yellow onion, sliced
- 4 cloves garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat the oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels and place it on a clean work surface.
In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, dried thyme, black pepper, and salt.
Rub the pork shoulder evenly with olive oil. Then, generously coat the pork with the seasoning mixture, ensuring all sides are covered.
In a large roasting pan or Dutch oven, arrange the sliced onion and minced garlic to create a flavorful bed for the pork.
Place the seasoned pork shoulder on top of the onion and garlic.
Pour the chicken broth and lemon juice into the pan around the pork (but not directly on the pork).
Cover the pan tightly with aluminum foil or a lid to trap moisture.
Roast the pork in the preheated oven for 3.5-4 hours, or until it is tender enough to shred easily with a fork. Baste the pork every hour with the pan juices to keep it moist.
For a crispy exterior, remove the foil during the last 20-30 minutes of cooking. Increase the oven temperature to 375°F (190°C) for this step.
Once cooked, remove the pork from the oven and let it rest for 15 minutes before carving or shredding.
Serve the Cajun Pork Roast with the pan juices drizzled on top and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.5 g | 502% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 10150 mg | 441% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.0 g | ||
| Protein | 333.5 g | 667% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5506 mg | 117% | |
*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.
