Cooking W/ Cajun Radio: Cajun Pork Roast
Today with Cooking With Cajun Radio, we are going to make your mouth water.
5 pounds pork roast 10 to 12 cloves of garlic
red pepper flakes BBQ rub or sauce
1 can beer
Use a paring knife or boning knife to make pockets in the roast. Insert the knife and cut a pocket about 3 inches deep. Fill the pocket with red pepper flakes. Then plug the hole with a clove of garlic. Do this all over the roast. Coat the roast with your favorite BBQ rub or sauce. Wrap in a cup towel or similar cloth. This will keep the rub or sauce on the roast while is marinades in the beer. Place the roast in a plastic zip bag and pour in the beer. Put the roast in the refrigerator and let it marinade at least over night. A full day of marinading is even better. Then cook it slowly on a grill until it is done. If you have an electric spit on your grill, this is a great time to put it to use.
When the roast is done, slice it and serve with a little of your favorite BBQ sauce dribbled over it. If you are sensitive about spicy food, just scrape away the red pepper flakes when you come to them. The meat will not be hot but it will have absorbed the flavor of the pepper flakes. A hot crusty French bread goes well with this as will some Potato Salad and a good Cole Slaw.
As always, if you have a recipe email it to firstname.lastname@example.org. Bon Apetite!!!