Cajun Roast Recipe

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1. 1

   Preheat and prepare roast

   Remove the pork roast from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat the oven to 160°C (320°F). Pat the roast dry with paper towels — dry surface yields better browning.

2. 2

   Make the Cajun spice rub

   In a small bowl, combine paprika (2 tbs), smoked paprika (1 tbs), cayenne (1 tsp), garlic powder (1 tbs), onion powder (1 tbs), dried oregano (1 tsp), dried thyme (1 tsp), brown sugar (1 tbs), kosher salt (2 tbs) and freshly ground black pepper (1 tsp). Mix thoroughly so the sugars and salts are evenly distributed.

3. 3

   Season and oil the roast

   Rub 2 tbs olive oil evenly over the entire surface of the pork. Generously massage the Cajun rub into all sides of the roast, pressing so it adheres. Ensure edges and any exposed fat are coated.

4. 4

   Sear for color (optional but recommended)

   Heat a large heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 1 tbs olive oil (from the 2 tbs reserved). Sear the roast 2–3 minutes per side — brown each face and any exposed fat — to build flavor and color. Use tongs to rotate. Transfer roast to a roasting pan.

5. 5

   Prepare the roasting pan

   Place the halved onion and carrot pieces in the bottom of the roasting pan to form a flavor base and keep the roast slightly elevated. Pour 250 ml stock into the pan (it should come up just under the vegetables). Add the seared roast on top of the vegetables, fat side up.

6. 6

   Roast low and slow

   Place the pan in the preheated oven at 160°C (320°F). Roast uncovered for approximately 2 to 2 1/2 hours for a 1.5 kg shoulder, or until the internal temperature reaches 88–93°C (190–200°F) for pull-apart tenderness, or 71–74°C (160–165°F) if you prefer sliceable but cooked-through meat. Check after 90 minutes and then every 20–30 minutes thereafter. Total oven time will typically be 150–180 minutes depending on the roast and oven.

7. 7

   Baste and add butter

   Every 30–40 minutes, spoon pan juices over the roast. During the last 30 minutes of roasting, melt 2 tbs unsalted butter and brush or spoon it over the roast to enrich the crust and add gloss. If pan looks dry, add 50 ml extra stock or water as needed.

8. 8

   Rest the roast

   When desired internal temperature is reached, remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes — resting lets juices redistribute and makes slicing cleaner.

9. 9

   Make a quick pan sauce (optional)

   While the roast rests, place the roasting pan over medium heat on the stove (or transfer pan juices to a saucepan). Skim excess fat if necessary, add 1 tbs lemon juice and simmer until slightly reduced, about 4–6 minutes. Taste and adjust seasoning with a pinch of salt or black pepper. Strain if you want a smooth sauce.

10. 10

    Slice and serve

    Slice the rested pork against the grain if serving as slices, or pull apart if cooked to shreddable tenderness. Spoon some pan sauce over the meat. Garnish with chopped fresh parsley (2 tbs) and serve with the roasted onions and carrots alongside. Offer extra cayenne or paprika at the table for additional heat.

11. 11

    Storage and reheating

    Cool any leftovers within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently in a low oven (150°C / 300°F) covered with foil, or slice and warm in a skillet with a splash of stock to keep moist.