Ms. Sally's Cajun Pork Roast

10 servings Prep: 20 m Cook: 2 h Total: 2 h 20 m Intermediate
5.0/5 (1)
Delicious pork roast prepared on a grill with garlic, red pepper flakes, and beer marinade. 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

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

Step-by-Step Instructions

  1. 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.
  2. Coat the roast with your favorite BBQ rub or sauce.
  3. Wrap in a cup towel or similar cloth. This will keep the rub or sauce on the roast while is marinades in the beer.
  4. 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 overnight. A full day of marinating is even better.
  5. Then, cook it slowly on a grill over indirect heat until it reaches an internal temperature of 145°F for medium or 160°F for well done, about 2 hours depending on your grill. If you have an electric spit on your grill, this is a great time to put it to use.
  6. 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.

Common Problems and Solutions

Q: How do I keep the roast from drying out on the grill?

A: Cook it slowly over indirect heat and use a meat thermometer to avoid overcooking. The beer marinade helps keep it moist, and wrapping it during the marinade locks in the rub. Consider basting occasionally with leftover marinade during the first half of cooking.

Q: Can I make the pockets too deep?

A: Three inches is ideal - deeper pockets might cause the roast to fall apart. Make sure to space them evenly around the roast so the garlic and pepper flavor distributes throughout.

Q: What if I don't have a grill?

A: You can roast this in the oven at 325°F. Place the roast on a rack in a roasting pan and cook until it reaches 145-160°F internal temperature, about 2 hours. You won't get the smoky grill flavor, but it will still be delicious.

Tips and Techniques

For best results, let the roast come to room temperature for about 30 minutes before grilling. This helps it cook more evenly. Save some of the beer marinade to baste the roast during the first hour of cooking for extra flavor and moisture.

Ingredient Substitutions

  • can of beer: apple juice or chicken broth
  • red pepper flakes: cayenne pepper or crushed red pepper
  • pork roast: pork shoulder or Boston butt

Equipment Needed

  • Gas or charcoal grill (or oven as alternative)
  • Paring knife or boning knife
  • Meat thermometer
  • Large zip-top bag
  • Cup towel or clean kitchen towel
  • Rotisserie spit (optional but ideal)

Historical Context

Beer-marinated meats are a staple of South Louisiana outdoor cooking, where French Acadian techniques blend with American barbecue traditions. The Sonnier family’s method represents classic Cajun grilling passed through generations.