Cajun Pork Roast

From: PrimQuilter

On Aug 5, 2008

This recipe is wonderful! I had 2 pork sirloin roasts each 2.5 lbs and there was enough rub to cover both of them. The only thing I changed was not cooking them in the oven, but the crockpot. This is one rub I will have on hand for other meats as well. Thanks Nimz for posting a fabulous recipe!

From: goodcooknsc

On Jun 15, 2008

I tried this recipe in my restaurant. I used whole pork butts and rubbed them down real well with the spices inside and out. I cooked them slow for a few hours and when lunch came this dish SOLD OUT within an hour. It was very very flavorful tender and juicy I would recommend this to anyone

From: gruntlady

On Sep 27, 2006

WONDERFUL WONDERFUL WOUNDERFUL!!! so wonderful in fact I just got done making a HUGE batch of your dry rub seasoning mix to have on hand (to make it even faster)when I make this again!! I followed your recipe exactly with 1 exception..I used the rub then put theroast in a zip lock bag overnight..or about about 12 hours.. otherwise followed everything to a T.. wil not change anything else..but I think I like leaving the rub on to kind of "soak into" every bite.. every mouthful was a treat..I ate so much in fact I felt like I just got up from Thanksgiving or Christmas dinner!!1 BLESS you for sharing this recipe..it is now MY recipe for my pork roast~~~~~THANK YOU~~~~~

From: Charlotte J

On Nov 7, 2003

This has a fabulous taste, not to spicy (as in hot) and not over powering from the garlic powder. We really enjoyed this tonight at dinner. The seasoning mixture makes enough for two roasts but I just rubbed mine on very thick. Thanks so much for a winning recipe here.