Anyone notice how Thanksgiving usually ends up being all about the side dishes? That’s how it is in both our households anyway. We get so excited about things like delicious, buttery mashed potatoes, savory stuffing and bacon roasted brussels sprouts, that the turkey seems to end up a bit of an afterthought, with most plates filled to the brim with side dishes and a tiny sliver of turkey…usually covered in gravy, as it should be. Today we have an alternative for people who give any kind of ‘side eye’ to Thanksgiving turkey, our Cajun Style Roast Pork using Tony’s Chachere’s No Salt Seasoning Blend! This recipe is so low maintenance and absolutely delicious! We love how much instant flavor this seasoning blend adds.
We also love this recipe so much because it still feeds a large crowd and there’s zero brining involved. It just requires a quick rub down followed by as little as 4 hours or up to a day to hang out in the refrigerator before you’re ready to go. So easy! If you’re like us and tend to give Thanksgiving turkey the major side eye, this recipe is for you! Enjoy!
Ingredient: 2 yellow onions, quartered Directions:
Cajun Style Roast Pork
Serves 8 to 10
1 (8 lb.) bone-in pork shoulder, with most of the fat trimmed
2 tablespoons Tony Chachere’s No Salt Seasoning Blend
6 baby carrots, halved lengthwise (or 4 carrots, quartered)
2 large parsnips, quartered
8 ounces cremini mushrooms, cleaned and halved
1 1/2 bunches thyme
1 bunch sage
1. Rub Tony’s No Salt Seasoning Blend all over pork roast until completely covered.
2. Wrap roast in plastic wrap and refrigerate for at least 4 hours, and up to 24 hours.
3. Preheat oven to 450˚F.
4. Arrange carrots, parsnips, mushrooms, thyme, and sage into the bottom of a roasting pan. Unwrap pork roast and place in roasting pan, atop aromatics (fat-side up).
5. Place in oven and roast for 30 minutes.
6. Reduce heat to 300˚F and cook for an additional 30 minutes per pound, with a total cooking time of 4 hours and 30 minutes for an 8 pound roast.
7. Remove from oven and allow roast to rest, about 30 minutes.
8. Transfer to a cutting board and slice meat into 1/4 to 1/2 inch slices. Transfer slices to a platter and serve.
2 yellow onions, quartered