Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cajun smothered pork roast. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Cajun Smothered Pork Roast is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Cajun Smothered Pork Roast is something which I have loved my whole life.

• Smothered Pork Chops With Onions & Gravy Recipe. Pot Roast & Gravy with Rice by The Cajun Ninja. This Cajun stuffed pork chops recipe is simmered to perfection with a simple, well-seasoned combination of chopped vegetables and chicken broth.

To get started with this particular recipe, we must first prepare a few components. You can have cajun smothered pork roast using 15 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Cajun Smothered Pork Roast:

1. Prepare 2.5 lb pork roast
2. Take 3 large yellow onions; thick julienne
3. Get 1 T dried oregano
4. Take 1 t dried thyme
5. Get 1 T paprika
6. Take 1 T onion powder
7. Get 1 T garlic powder
8. Get 2 t celery seed
9. Make ready 2 t cayenne pepper
10. Make ready 2 sticks butter
11. Prepare 1 C all purpose flour
12. Prepare 2 PBR beers
13. Get 1 large pinch kosher salt & black pepper
14. Get as needed vegetable oil
15. Prepare 2 shots brandy

Cajun-seasoned pork chops are browned quickly and then simmered low and slow with milk and onions, resulting in tender chops with a thick, delicious gravy. Cajun-Smothered Pork Chops. this link is to an external site that may or may not meet accessibility guidelines. Season pork chops with Cajun seasoning. Place in skillet and brown well on both sides over medium - medium high heat.

Instructions to make Cajun Smothered Pork Roast:

1. Marinate pork in beer for 4-48 hours in a sealed plastic bag.
2. Discard marinade. Pat dry with paper towels. Drizzle with enough oil to coat.
3. Preheat oven to 300°
4. Season flour with dried spices, salt, and pepper.
5. Heat a cast iron pan with enough oil to cover the bottom.
6. Dredge pork loin with flour. Shake off excess. Do not discard flour.
7. Sear both sides over medium-high heat until browned. Transfer to a plate.
8. Add a little vegetable oil just to cover the bottom of the pan. Add onions with a pinch of salt. Stir to coat onions with oil. Add a little extra oil if needed to coat the onions. Saute on high for 1 minute. Add brandy. Use a wooden spoon to scrape up the brown bits on the bottom of the pan.
9. Add butter. When butter begins to brown, add the remaining flour slowly while whisking.
10. Reduce heat to low. Cook for approximately 25 minutes or until roux is a dark brown. Stir very frequently.
11. Heat beer to a simmer in a seperate saucepot.
12. Add beer slowly to roux while whisking. Cook 2 minutes.
13. Add pork roast back to pot. Smother it with onions.
14. Place roast in oven to finish cooking for approximately 50 minutes or until pork reaches desired doneness.
15. Variations; Clarified butter, basil, Old Bay, smoked paprika, granulated garlic, granulated onion, applewood seasoning, celery, pork stock, vegetable stock, beer, fennel seed, fennel, red onion, pearl onion, Vidalia onion, ancho chile, bacon, crushed pepper flakes, parsely, chives, scallions, cumin, coriander seed, chili powder, ground jalapeño powder, bay leaf, green bell pepper, red/orange / yellow bell pepper, roasted garlic, carrots, smoked cumin

Remove from pan and set aside. Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn. Cookies, I'm telling you I was gonna take the day off, Honey! But, my family had other plans in mind.

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