18 Reviews of Cajun Pork Roast

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.

From: trishypie

On Jan 4, 2007

This was so tasty and very easy to make. There was quite a lot of spice mix but it stuck on the roast well and crisped up so nice while it was cooking. This one is going into our permanent cookbook! Thanks for posting!

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: chia

On Jul 16, 2005

this makes a juicy, tasty, spicy roast! i agree with charlotte and the others, alot of seasoning, but i also used it all. i roasted this at 350 convection for 1 hr, 20 minutes so the spices made a nice crust. this was wonderful served with mango salsa, white rice and red beans, keeper.

From: Troop Angel

On Apr 29, 2004

Whoooooo-weeeee!!! Dat's some goood pork roast! I used a 4-lb bone-in pork roast, as that was all I could find. I doubled the rub and am glad I did! It was awesome!!! A little spicy but not too over the top....and very very tender...DH and I loved it and will be making again, and again!!!

From: sugarpea

On Jan 28, 2004

Stupendous!! LOVED this rub! . Seemed like a lot of rub but I used it all and it was not overwhelming. Definitely wakes up the taste buds in a delicious way. .

From: PaulaG

On Jul 24, 2005

This is wonderful. The meat was nicely seasoned, moist and tender. Thank you so much for putting the meat temperature as I misread the temperature and cooked it for the first 20 minutes at 325 degrees. I loosely covered it with foil during the standing period. Definitely a keeper in my family.

From: LouAnne

On Mar 25, 2004

This recipie was all it said. Very moist & tasty. I was wondering if there isn't a cajun seasoning that you could purchase thought rather than doing your own. I had plenty left over though & bagged it for another time. Don't overcook! Delicious!

From: ms_bold

On Nov 20, 2005

This roast smelled wonderful while cooking, but didn't have the flavor that I had expected. The exterior, where coated with the rub, was excellent and full of spicy flavor, but that interior, while tender and juicy, seemed a bit bland. Perhaps if I used the rub mixture to coat individual loin chops before baking, I could achieve the flavor punch that I was really looking for.