Cajun Pork Roast

This is one of those backyard legends that gets passed around on smudged index cards and whispered about at church potlucks.

A big ol’ Boston-style pork loin gets stabbed full of slits, then stuffed and slathered with a bold marinade of garlic, onion, Tiger Sauce (that sweet-heat Louisiana staple), Worcestershire, and dry mustard.

After an overnight soak in the fridge, all that flavor works its way deep into the meat.

Then it hits the covered grill, slow and steady, until the inside is just right.

A quick brush of brown sugar tomato glaze at the finish gives you those sticky, caramelized edges everyone fights over.

Serves 12, so bring your whole crew.

Pro Tips

• A basting syringe is your best friend here. Inject that marinade deep into the slits for flavor that goes all the way through, not just on the surface.
• Tiger Sauce is a sweetened hot sauce brand. If you can’t find it, mix your regular hot sauce with a touch of honey for a similar sweet-heat kick.
• Don’t skip the overnight marinate. Six hours minimum, but a full night in the fridge makes the difference between “good” and “Lord have mercy, what IS that?"
• Apply the tomato glaze only at the very end. Sugar burns fast on a grill, so you want it on just long enough to get tacky and caramelized.