This boneless pork roast was really hard to photograph! Haha! They are really so bland looking! But they are so delicious! I honestly prefer a pork roast over a beef roast. I love a good chuck roast with lots of marbling, but sometimes I want that pork roast with cajun spices and gravy. Spices like:
- salt
- garlic powder
- paprika
- ground black pepper
- onion powder
- cayenne pepper
- dried oregano
- dried thyme
- red pepper flakes (Optional)
Honestly, in this case I was cooking such a small roast, about 2 pounds, I just sprinkled the roast individually with the seasonings. In the recipe I’ll try to list a specific about for a roast that small. Ideally, a mixture of these spices kept in a container is great. Then you can use as needed.
Because this roast was boneless, part of it had a “natural” opening where they had removed the bone that I could season the inside of the roast and the outside.
a simple cajun-spiced, boneless pork roast.
I cooked this pork roast in the instant pot. The technique will not change, just the cooking time. If you don’t have an Instant Pot, I encourage you to look at it as a purchase because they are well worth it. The prices are much lower now and it will cut hours out of your cooking time. https://amzn.to/3BmXwBZ
I seasoned this roast in every area I could and then I tied it. Because it did have a boneless roast I wanted to tie it so that it would cook evenly. Another thing I did was after it was finished cooking, I wrapped it up and chilled it. Because of that I was able to get nice slices, rather than “shredded pork” which I didn’t want. After it was completely chilled I removed from the refrigerator, sliced it, wrapped it in foil, then heated in the oven at 250 until just heated. I didn’t want to cook, just heat. When heated, I placed on a platter or serving dish and poured some of the roast gravy over. The first meal was with mashed potatoes, gravy of course and roasted carrots! Absolutely delicious!
What I’m going to make with leftovers is a hash that I will have for breakfast with homemade buttermilk biscuits.
This hash is absolutely delicious for breakfast. Mixed with fried potatoes, green onions, green peppers, red peppers on a homemade biscuit and toped with a fried egg is just delicious and makes a great breakfast.
a simple cajun-spiced, boneless pork roast.
Here’s the recipe for this great pork roast with a delicious gravy.
a simple cajun-spiced , boneless pork roast.
Equipment
- Instant Pot
Ingredients
For the Cajun Spice Mix
- 2 tsp salt
- 2 tsp garlic powder
- 2 1/2 tsp paprika
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 1/4 tsp dried oregano
- 1 1/4 tsp dried thyme
For the Pot Roast
- 2 -3 lb Pork Roast
- Cajun seasoning
- flour for coating the roast
- 1 yellow onion, sliced or diced
- olive oil for browning the roast
- chicken stock
- 2-3 carrots, sliced
Instructions
- Combine the spices together and store in an air tight container.
- Remove the pork roast from the refrigerator. Place it on a sheet pan or tray. If you are using a boneless roast there will be a pocket where the bone was. Season this area, close and generously season the roast on all sides. Allow the roast to sit at room temperature for about 30 minutes.
- Set the Instant Pot to sauté. Add some olive oil to the insert pan to cover the bottom and allow to heat.
- In the meantime, generously flour your roast all over, rubbing it in a little so it will adhere. Place in the hot insert pan. Allow to brown on the first side, then turn and brown on all sides. This will take several minuets, but makes all the difference in the world for those spice flavors to intensify.
- Remove the browned roast to a dish. Add your onions and cook for a couple of a minutes, stirring frequently to prevent burning and to start breaking up the bits at the bottom of the pan that are loaded with flavor. Then the onions are a little translucent, add 2 tablespoons flour. Whisk until the flour has cooked through.
- Add the chicken stock, whisking continuously until combined and starts to thicken. Add the roast back in. Set the Instant Pot for 45 minutes.
- After the 45 minutes, quick release the steam, being very careful. I always place a kitchen towel over it and it won't spray everywhere.
- At this time check the doneness of the roast by inserting a fork. You want your roast to be fork tender. If there's still resistance, I'd place the lid back on and set the timer for an additional 30 minutes. After that, allow the roast to naturally release the steam.
- After it has released, add the carrots, replace the lid and cook 10 minutes. Quick release.
- Remove the roast and place on a platter. Allow the roast to rest for about 15 to 20 minutes. You should have a very nice thickened gravy left in the pan. Check for seasoning. Add more salt and pepper if needed.
- To serve, slice the roast onto a platter and ladle the gravy over the roast. Great with mashed potatoes or rice. Make good use of that gravy! Bon appetite.