Cajun-Seasoned Pork Roast [camp fire]
Comments:	The meat, as well as the vegetables, have a delicious sweet and sour taste. If desired, just before serving, thicken cooking juices to taste with some cornstarch as serve it as a gravy.
Servings:	6
Ingredients	Preparation
1 [2-pound / 900-g] boned pork roast 2 tablespoons [30 mL ] Cajun spices 1 [12-ounce / 340-mL] jar pineapple jam 2 onions, each cut into 4 wedges 2 potatoes, peeled and cut into 4 wedges 4 to 6 peeled carrots, sliced 1/2 cup [125 mL] brown sugar Salt and pepper, to taste	Prepare a charcoal fire on the spot provided on your site; preheat until medium-hot. Transfer pork roast onto 2 sheets heavy al foil large enough to completely wrap the roast. Rub pork roast with Cajun spices, salt and pepper pressing seasonings into the meat. Coat meat with pineapple jam. Arrange onion and potato wedges along with carrot slices on top of meat and all around the meat. Sprinkle all over with brown sugar Tightly close pocket; transfer onto rack over hot embers. Cook for approximately 1 1/2 to 2 hours, until tender.