Cajun Pork Roast (Top 8 Free!) – Food Allergies on a Budget

Cajun Pork Roast

Pork roast is an inexpensive meat that can be make many different ways. What happens when you coat a pork roast in blackening seasoning? You get the most flavorful, delicious, tender pork roast with a little Cajun flair- all allergy-free! This may sound like a spicy dish, but it isn’t at all. Combine it with some mashed potatoes and a fresh green salad and you’ll have a fabulous top 8 free dinner on the cheap!

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Cajun Pork Roast

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time -1 hour 45 minutes

Ingredients

  • 1/4 Cup Blackening Seasoning
  • 2 Tablespoons Dairy Free Margarine (Earth’s Balance, Fleischmann’s Unsalted, or Earth’s Best are good options)
  • 3-5 lb Pork Roast

Directions

  • Preheat your oven to 375F.
  • Heat a dutch oven over medium high heat.
  • Coat the entire roast with the blackening seasoning.
  • Melt the dairy free margarine or oil in the dutch oven and sear the pork roast on all sides.
  • Cover the roast and put the pan in the oven for about 1 hour and 30 minutes for a roast that’s closer to 3 pounds and 1 hour 45 minutes to 2 hours for a larger roast.
  • Allow to cool before slicing.

Freezer Friendly: Leftover cooked pork roast can be shredded and frozen in plastic container or baggie. Thaw, reheat, mix with some BBQ sauce to make shredded BBQ pork sandwiches.

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Comments

  1. Becky Campbell says

    This sounds wonderful! I can never get a pork roast to turn out right…I can’t wait to try this!

    P.S. You don’t need any liquid in the pan!? No broth or water? I just want to double check before I turn a 5 lb roast into leather!;)

  2. Nicole P. says

    Thank you for the recipes! Many of your recipes call for a dutch oven. What is a substitute for this, as I do not have one. Thank you!
    Nicole

    • Heather P says

      Nicole, I also do not have a dutch oven, but what I do is sear the roast in any pan then put the roast in the heaviest lidded pan I have. I also take a little stock and deglaze the pan so I don’t lose the bits of flavor from the searing pan. I am trying this one today infact!!!

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