Cajun Pork Roast

From: Gloria 15x

On Oct 22, 2009

We loved it. I used a 5 lb pork butt but kept the sauce the same. Didnt have tiger sauce but used tabasco sweet and spicy sauce. The roast was tender and juicy. We spooned the sauce over the slices of pork and it was really good. Gloria

From: Cook In Southwest

On Oct 11, 2008

Oh my goodness was this marinade ever good!!!! I had a huge pork roast (actually about 5 of them) that was all one package from Costco. Silly me froze the whole thing without dividing it first. I marinated all, after thawing, then tied all the pieces together and baked at 325 degrees until temp was 165. I let it rest until 170 degrees was reached and served it with baked potatos. (I just realized I had baked some extra potatoes and left them in the oven since last night. Ooops!) In any case, the pork was great! (I refroze most of the extras, but look forward to some leftovers.) I give this a two, no three (if I had them) thumbs up.

From: PorcelainDoll

On Feb 6, 2008

This was absolutely delicious! My husband is a picky eater, but he loves Cajun food. This was a big hit at our house! Instead of a roast, I bought a 5 lb loin and did not cut the sauce amount at all. I subbed spicy brown mustard for the dry mustard. I didn't have tiger sauce, so I used Redhot Buffalo Wing sauce and added a dollop of honey. I baked my pork in the oven, covered with aluminum foil, 20 minutes per pound. Delicious!!!

From: Molidol

On Apr 18, 2007

Yuumy, yummy, yummy! My men ate this up! My youngest (and pickiest) went back for thirds, everyone one else just had seconds. I marinaded it overnight then put it on the grill. It took about and hour and 15 minutes to cook. I used a roast that was about 2 1/2 pounds because I only had to feed four. We will be enjoying this again and again. Thanks for sharing.