Rating: 5 stars
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It's worth purchasing a meat thermometer for this recipe. We used an instant-read version, but a standard one would work equally well. Cook the roast to 180° to 185° for incredibly tender but sliceable meat, making a pretty holiday presentation. Pableaux likes to cook the roast an hour or so longer (to about 190°) for meat that falls apart.

Pableaux Johnson, Louisville, Kentucky
Recipe by Southern Living November 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
25 mins
cook:
4 hrs 23 mins
stand:
20 mins
total:
5 hrs 8 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Make 20 small, deep cuts in roast, and insert garlic pieces. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning onto roast.

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  • Cook roast in hot oil in a large heavy skillet over high heat 2 minutes on all sides or until browned. Remove from skillet. Reduce heat to medium. Add onions and celery to skillet; cook, stirring frequently, 5 to 8 minutes or until tender. Place onion mixture in a roasting pan; top with roast. Add broth to pan. Cover loosely with heavy-duty aluminum foil.

  • Bake at 325° for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove roast from pan; cover with foil, and let stand 20 minutes before slicing.

  • Pour pan drippings through a wire-mesh strainer into a measuring cup to equal 2 cups, adding additional broth or water, if necessary. Discard solids.

  • Whisk together 3 Tbsp. flour and 5 Tbsp. cold water in a medium saucepan. Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened. Serve with pork. Garnish, if desired.

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