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!
Cajun Dutch Oven Pork Roast
Perfectly seasoned and cooked on the stove top!
Servings - 6 servings
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
Instructions
- 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.
Ron @ High School Life says
Thanks for sharing this great post! I know this guy who’s allergic to over 200 things. poor guy.
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!;)
Lindsey says
Becky, you could if it would make you feel more comfortable 🙂 It wouldn’t hurt a bit! I sure hope you enjoy it.
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!!!
Hilary says
The ZipList link isnt working for this recipe! 🙂
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