Cajun Pork Roast
A large pork roast is seasoned and coated with a spicy mixture, then cooked with indirect heat. The resulting roast is tender, flavorful, and has a slightly smoked flavor.
- Garlic - 3/4 cup to 1 cup, minced
- Onion - 1 cup, finely chopped
- Tiger sauce (sweetened hot pepper sauce) - 2 tablespoons
- Worcestershire Dauce - 2 tablespoons
- Steak Sauce - 2 tablespoons
- Yellow Mustard - 2-1/2 tablespoons
- McCormick’s Season-all - 1 tablespoon
- Boston butt pork roast - one, 5-1/2- to 6-pound, boneless
Combine the spices and sauces. With a sharp knife, pierce about 8 to 10 small slits on each side of the roast. Using your hands, work the mixture into the slits, then rub the meat on all sides with the remaining mixture. Save a little for basting.
Light a charcoal or gas grill and let the fire get hot. Wipe the cooking grill with oil. Move the coals to one side of the grate; place the roast on the other side of the cooking grill, away from the fire, to cook by indirect heat. Close the cover, open bottom and top vent holes, and grill to an internal temperature of 170 F. When checking for temperature, baste with the reserved sauce. The roast may also be cooked indoors in a 350 F oven, approximately 3 hours, again to a temperature of 170 F.