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!”
———
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!
———
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.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
If you’re a fan of RFD-TV’s Where the Food Comes From, you might recall visiting Larry Smith’s idyllic Christmas Tree farm in rural North Carolina. This year, ahead of the holidays, we are taking a look back at the classic episode from Season 2 with a host of new, behind-the-scenes and bonus content to enjoy!
This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
In today’s production update, Total Acre Farming’s David Hula has an enlightening conversation with Jeremy Rountree about a new, industry-disrupting product from Brandt Fungicide.
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
