Mardi Gras or Carnival, as the Cajuns refer to the celebration, has come around once again for all of us to enjoy. This gives us yet another chance to cook our favorite Louisiana Creole and Cajun dishes from classic gumbos and jambalayas to the low country preparations of pork, sausages and seafood.

The Cajun treatment of a familiar cut of pork is up first. A Boston butt as simple as can be…simple here is the key word. Keeping things simple always rates high on my list of probable winners. Add nice sweet meat like pork and a few Cajun staples and you can’t go wrong!

We will focus on Cajun dishes until after Carnival here at the ranch just “cause it happens to be one of my favorites. I have some work in the kitchen to do so here is ‘Ms Sally’s Cajun Pork Roast’ from Real Cajun Recipes.com. The movie clip below will give you a peek at some low country goin’s on aka Hollywood, some music too! Notice some cajun cookers and the whole hog. Caution there is some graphic treatment of the hogs



Ms. Sally's Cajun Pork Roast

Submitted by Bill Martin on Saturday, August 29, 2009


Makes:
Prep Time: 15 minutes
Cook Time: 2 hours, 0 minutes
Ready In: 2 hours, 15 minutes
Delicious pork roast prepared on a grill. This recipe was given to me by my Cajun cousin, Sally Sonnier Hand. It may have originated with her dad, Uncle Otis Sonnier. Wherever it came from it is a delicious Cajun way to cook a pork roast and I think it will become a family favorite so don't lose the recipe.

Ingredients
5 pounds pork roast 10 to 12 cloves of garlic
red pepper flakes BBQ rub or sauce
1 can beer


Directions
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. Some good cold beer to wash it all down is a good thing.