Smoked Sweet Cajun Pork Loin Recipes

COCHON DE LAIT (CAJUN PULLED, SMOKED PORK)

Steps:

• Rub meat with salt and pepper and put in a large zip lock bag over night in fridge to cure.
• Next day, rinse and make several slits all over and stud with garlic slivers and rub with a good amount of Cajun seasoning.
• Put the meat in the bag, mix the rest of the ingredients in a glass bowl and pour over the meat.
• Seal and put in the fridge for two days, turning a couple of times a day.
• Remove from fridge and let stand till the chill is off.
• Dump everything in a crockpot and cook on low overnight.
• Pull the meat out and trim off fat, and shred the meat or tear it into chunks.
• Let the liquid cook down a little, and add the meat back into the pot.
• Serve this on Pistolets, or french bread cut about 6 inches long, or any other crusty bread.
• Dress it with a good cole slaw.
• It's hard to say how much this will make, for sandwiches it depends on how large your rolls are, and how much filling you use, but it is a good amount and it freezes well.

CAJUN ROASTED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.