Cajun Pork, Slow n’ Low

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Cajun pork slow n low recipe is a mouthwatering dish that will transport you straight to the heart of Louisiana. The tender and succulent pork is infused with a blend of traditional Cajun spices, creating a rich and flavorful experience. Slowly cooked to perfection, this recipe guarantees melt-in-your-mouth goodness that will leave you craving for more. Whether you're hosting a backyard barbecue or simply looking to spice up your weeknight dinner, this Cajun pork dish is sure to impress.

Keywords: Cajun, pork, slow-cooked, flavorful, Louisiana

Cajun pork slow n low recipe details

Cajun pork slow n low recipe, recipe Rating: 4.6
Number of votes:107

The classic Cajun trio of onion, celery and green bell pepper gets tucked into a pork roast, to spread their tasty flavor during a full day of cooking. Don’t worry, you don’t have to stick around–your slow cooker does the work.
Ready in: 8 hours 20 mins

Ingredients

Serves: 12

• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1 small green bell pepper, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon hot sauce
• 1 (4 pound) boneless whole pork loin roast, cut in half
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Preparation method

Prep: 20 mins | Cook: 8 hours

1. Melt butter in a large skillet over medium heat. Add onion, celery, green pepper, and garlic; cook for about 5 minutes to soften, then add thyme, paprika, salt, white pepper, black pepper, mustard, and hot sauce. Stir well.
2. Cut a few deep pockets in each half of the roast. Place in a large slow cooker and top with the vegetables and sauce, pressing some of the vegetables down into the pockets.
3. Cook on low for 8 hours.
4. Move pork to a plate and cover with foil. Transfer cooking juices to a saucepan and set over medium high heat. In a separate bowl, whisk cornstarch together with water. When cooking juices come to a boil, add cornstarch mixture; cook for 1 to 2 minutes to thicken.
5. Serve pork with sauce spooned over each helping.