Creole Pork Roast
Transform your dinner table with the bold and comforting flavors of a Creole Pork Roast that’s perfect for family meals or special occasions. This hearty dish features a tender, fall-apart pork shoulder seasoned with an aromatic blend of Creole spices, garlic, paprika, and thyme. The pork is slow-braised to perfection in a rich, savory sauce made with diced onions, celery, bell peppers, crushed tomatoes, and a touch of Worcestershire sauce for added depth. The result? A melt-in-your-mouth dish bursting with Southern-inspired flavors. Serve this flavorful masterpiece over fluffy white rice or alongside roasted vegetables, and garnish with fresh parsley for a vibrant finish. Whether you're craving a taste of Louisiana or simply looking for a showstopping main course, this Creole Pork Roast is guaranteed to impress.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder or pork butt (bone-in or boneless)
- 2 tablespoons Olive oil
- 3 tablespoons Creole seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cloves Minced garlic
- 1 Yellow onion (diced)
- 2 stalks Celery (diced)
- 1 Bell pepper (diced)
- 14 ounces Crushed tomatoes
- 1 cup Chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Hot sauce (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry using paper towels and set aside.
In a small bowl, mix together the Creole seasoning, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper.
Rub the spice mixture generously all over the pork, ensuring an even coating.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the pork on all sides until a golden-brown crust forms, about 3-4 minutes per side. Remove the pork and set it aside.
In the same pot, add the diced onion, celery, and bell pepper. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze the pot by stirring in the crushed tomatoes, chicken broth, Worcestershire sauce, and optional hot sauce. Scrape the bottom of the pot to release any browned bits.
Return the pork to the pot, spooning some of the sauce over the top.
Cover the pot with a lid and place it in the preheated oven.
Cook for 3 1/2 to 4 hours, or until the pork is fork-tender and easily pulls apart.
Carefully remove the pot from the oven and let the pork rest for 10-15 minutes.
Shred the pork using two forks, mixing it with the sauce in the pot.
Garnish with freshly chopped parsley before serving.
Serve hot with your choice of side dishes, such as white rice or roasted vegetables.
Nutrition Facts
Calories |
5077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.8 g | 504% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 9925 mg | 432% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.9 g | ||
| Protein | 337.3 g | 675% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 6826 mg | 145% | |
*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.
