Paleo Cajun Pork Roast – Whole30 and Paleo friendly! A flavor packed pork roast that is great on top of salads or used as sandwich meat! Perfect for meal prepping as well.
I’ve been on a Cajun kick lately. I’ve made my one pan crispy Cajun chicken multiple times in the past couple weeks, and have been seasoning ALL OF THE THINGS with my Cajun spice seasoning. It’s literally great on all cuts of meat and seafood. I highly recommend making a batch and saving it for later use!
Anyway, when I picked up my pork shoulder, I had every intention of just making regular pulled pork sandwiches, but wanted to change things up a bit. I saw that I had a bit of my Cajun spice seasoning left, a few oranges and limes laying, so I decided to play around with it.
The wheels started churning and I started experimenting. Mixing my Cajun spice seasoning with the citrus was the best combination ever. I created an awesome marinade, rubbed it all over my pork shoulder and let it marinate all day for maximum flavor. Like, punch you in the face maximum flavor.
I wasn’t feeling the idea of shredding the pork, so I cooked it long enough in the oven to be able to slice the pork shoulder and it was such a good call. You can totally turn this into pulled pork by cooking it longer in the oven or in your slow cooker. I was just really feeling the slices at the time.
You can use this paleo cajun pork roast for anything! I served it with a side salad and some shallow fried ripe plantains. Speaking of, you can totally make sandwiches out of this! Just make my tostones “buns, and then load it up with all of your favorite sandwich toppings. The possibilities are endless!
Paleo Cajun Pork Roast
Ingredients
- 1 3-4 lbs boneless pork shoulder/butt
- 3 garlic cloves peeled
- 1 lime juiced and zest
- ¼ cup orange juice
- 3 tbsp Cajun spice seasoning
- 2 tbsp avocado oil
Instructions
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In a food processor, blend together garlic cloves, lime juice & zest, orange juice, Cajun spice seasoning and avocado oil.
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Rub marinade all over pork, place in a ziplock and marinate for at least 6 hours to overnight.
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Preheat oven to 425F.
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Place pork in a roasting pan with the marinade.
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Roast uncovered for 30 minutes and then drop the oven temperature down to 325F.
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Roast for 2-2.5 hours or until internal temperature reaches 170F. If you want pulled pork, roast the pork longer or until internal temperature reaches 195F.
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Remove pork from oven, loosely cover with aluminum foil for about 20 minutes and then slice.
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Do you think this would work with a Pork loin Roast?
You can definitely use pork loin, but just keep in mind the cooking time will vary. I’ve never done it with pork loin, but I’d assume it would cook a lot faster than the pork shoulder. Also, pork loin is leaner so you don’t want to overcook it or it’ll dry out.