Easy Pork Roast


For those who do not know me I am a dental hygienist.

I meet all sorts of people and we all seem to talk about a common subject at their cleaning…. food!

I learn new recipes, new methods of cooking, and all kinds of great kitchen tips!

A few weeks ago my sweet Cajun patient was telling me how he cooks his pork roast.

He said instead of browning it in oil he coats the roast in Italian dressing and browns it in the dressing,

I thought my brain was going to explode.

The main ingredient in Italian dressing is oil. GENIUS!

But it’s FLAVORFUL oil.

I knew I had to try this.

Here is how I threw together this easy roast.

Take some bone in boston butt and season with salt, pepper, Cajun seasoning. Coat all sides in Italian dressing.

In a large pot,  brown on both sides.


Remove the meat from the pot and set aside. Add veggies, cook until tender! Season to taste.

Put the meat back in the pot with the veggies.

Mix Tony Chachere Brown Gravy Mix and water and throw it in the pot. Cook on a low simmer with the lid on (stirring occasionally) for about 2 1/2- 3 hours or so until the meat is falling off the bone.

Shred the meat and put it back in the gravy.



Easy Pork Roast

4-5 lb boston butt pork roast, bone-in (I used 2 small 2lb roasts)

Cajun seasoning

salt and pepper

Italian dressing

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped

2 stalks celery, chopped

1/3 cup Tony Chachere Instant Brown Gravy Mix

3 cups water

Season the roast with salt, pepper, Cajun seasoning.

Coat each side generously in Italian dressing.

In a large pot over medium high heat, brown the roast on all sides. ( no need to add oil to the pot, the dressing serves as the oil.)

Remove the roast from the pot, set aside. Add the veggies and cook until tender. Season to taste.

While the veggies are cooking, whisk together the gravy mix and water.

Place the meat back in the pot and pour the gravy over the meat.

Cook on a low simmer with the lid on for 2 1/2 – 3 hours or until meat separate from the bone and is tender.

Shred the meat, discard the bone.

Place the meat back into the gravy. Serve over rice.



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