When pork butt went on sale at our grocery, I immediately knew what I would make – this Donald Link roast recipe from his cookbook Real Cajun that I have been eyeing for over a year now. If any of you want a good cajun cookbook, I definitely recommend this one. The spicy crawfish fettucine is particularly scrumptious (and fattening).
This pork roast lived up to my expectations. And I am really more of a beef roast person than pork. The gravy in this roast was the best gravy I’ve ever made – why have I never thought to make a roux for roast gravy?? Duhh. I was also surprised at how non-cajuny this tasted. With all the onion, butter, and thyme, it really tasted more like a French dish. No complaints there.
We ate this over rice and then for leftovers on a toasted baguette with melted swiss cheese and ground mustard, mayo, and hot sauce. Why do sammiches always get second billing as leftovers? It’s always my fave.
This roast makes a TON. I have two containers full in the freezer right now. So if this snow/sleet/cold storm is as wicked as people are supposing (seriously, Charleston peeps are freaking out and giving me hurricane flashbacks), you know what I will be eating for the next few days.
Smothered Pork Roast – from Donald Link’s Real Cajun
- 6-7 lb boneless pork roast (shoulder or butt)
- salt and pepper
- 2 large onions, thinly sliced
- 8 garlic cloves, thinly sliced
- 3 T. fresh thyme leaves
- 2 T. vegetable oil
- 8 T. (1 stick) butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- Juice of 1/2 lemon (optional)
Trim fat off pork roast. Season the pork very generously with salt and pepper, rubbing seasoning in. Set roast aside for 30 mins – 1 hour at room temp.
Combine onions, garlic, thyme, and rosemary in medium mixing bowl and toss to combine.
Heat vegetable oil in a dutch oven over medium-high heat. When oil is very hot, sear the meat on all sides until deeply browned and crusty. Transfer meat to a plate.
Reduce heat to medium and stir butter into dutch oven. When butter has melted, stir in the flour to make a roux. Continue cooking, stirring (pretty much constantly) until the roux turns a dark peanut butter color.
Add the onion mixture and cook for a couple of minutes until the mixture is thick. Add the chicken broth and bring to a simmer.
Add the pork into the dutch oven and spoon some of the onion mixture on top of the meat. Cover and roast for around 3 hours, turning and basting the pork every 30 minutes. You know it is done when the meat breaks apart easily when pressed with a fork. Skim fat off the top. I went ahead and shredded the pork with a fork entirely in the gravy, rather than taking it out and slicing it up.
Serve the meat over rice or on a toasted baguette.