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
  • 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.