Chef Folse's Spicy Creole Pork Roast

Prep Time: 6-8 Hours
Yields: 6-8 Servings

Here is another wonderful slow cooker recipe with Creole flair. The meat and vegetables in the dish make a great one-pot meal that can be served over rice on toasted hamburger buns. Remember, when using a slow cooker, always cook with the lid on, and do not take the lid off during cooking. Every time you open the pot, valuable heat is lost, and you add 15-20 minutes to your total cooking time.


1 Boston butt pork roast, bone-in
salt and black pepper to taste
granulated garlic to taste
1/2 cup vegetable oil
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced bell pepper
2 tbsps minced garlic
1 (16-ounce) package baby carrots
6 small red potatoes, quartered
12 pearl onions, peeled
1 (8-ounce) can tomato sauce
1 (10-ounce) can RO*TEL
Louisiana hot sauce to taste
1 tbsp Worcestershire sauce
1/2 cup sliced green onions
8 hamburger buns, toasted


In a large Dutch oven or heavy-bottomed skillet, heat vegetable oil over medium-high heat. Season roast with salt, pepper and granulated garlic then brown well on all sides. Remove from heat and set aside. Place diced onions, celery, bell pepper, minced garlic, carrots, potatoes and pearl onions in a 5-quart Crock Pot. Place roast on top of vegetables and top with tomato sauce, RO*TEL, hot sauce, Worcestershire sauce and green onions. Cover and cook on low heat for 4 hours then increase heat to high and continue to cook an additional 3 hours or until fork tender. Remove roast from cooking liquid and let cool slightly. Shred pork with a meat fork and chop into bite-sized pieces. Return meat to Crock Pot, adjust seasonings to taste using salt, pepper and granulated garlic and heat through. Serve hot over steamed white rice or on toasted hamburger buns with your favorite condiments.