We have another amazing recipe from Mr. Justin Wilson! Let’s cook up Justin Wilson’s Pork Roast, a classic recipe with a kick of Cajun spice! Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
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What is Cajun-style Pork Roast?
Justin Wilson’s pork roast is pure Cajun comfort—stuffed with garlic, hot peppers, and green onions, it is slow-cooked in a wine bath until it falls clean off the bone.
How to Cook Justin Wilson’s Pork Roast?
All sealed up in a cookin’ bag to trap every drop of that good gravy, it’s the kind of dish that’ll have your whole kitchen smellin’ so good the neighbors come knockin’.
What to serve with Justin Wilson’s Pork Roast?
Serve it with rice, and I gar-on-tee, you’ll be lickin’ your plate clean!
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Justin Wilson’s Pork Roast
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast’s so tender it’ll fall off the bone before you can say “I gar-on-tee!”
SERVINGS: 8-10
PREP TIME: 30 minutes
COOK TIME: 3 hours
TOTAL TIME: 3 hours, 30 minutes
Ingredients
- 1 - 5 lb. pork roast (like Boston Butt)
- 6 whole hot peppers (like Cayenne or Serranos)
- 3-4 green onions, cut into thirds (about 6)
- 4-5 Garlic cloves, peeled
- Salt and fresh-ground red or black pepper, to taste
- 1 large cooking bag
- 2 Tablespoons of flour
- 2 shallots, peeled and roughly chopped
- 2 cups of water
- 1 cup of wine
Cooking Instructions
- Preheat the oven to 325°F. Grease a large baking pan and set aside.
- With a sharp knife, cut holes in various places on the roast. Stuff the roast with peppers, shallots, and garlic on both sides. Season the roast with salt and pepper on both sides.
- Shake flour in the cooking bag, coating sides well.
- Place the stuffed roast in a cooking bag with leftover green onions, wine, water, and chopped shallots. Close and tie the bag, and punch nine times on the top of the bag with a two-tined kitchen fork.
- Put the whole mess in the pan and bake for three hours until it cooks itself off the bone. Serve with gravy and rice.
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