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Ingredients
- 1/2 cup salt
- 1 cup garlic powder
- 1 cup cayenne pepper
- 3/4 cup ground white pepper
- 3/4 cup pepper black ground
- 3/4 cup onion powder
- 3/4 cup thyme, dried
- 3/4 cup basil, dried
- 3/4 cup oregano, dried
- 160 pounds Beef, OvenRoast, (Shoulder Clod purchase)
Directions
- Combine salt, garlic powder, red pepper, white pepper, black pepper, onion powder, thyme, basil, and oregano. Mix until well blended.
- Trim excess fat from the roasts. Place in pan without crowding.
- Sprinkle cajun spice mixture evenly over entire surface of the roast. Arrange in pan fat side up. Be sure entire surface of roast is covered with spice mixture.
- Insert meat thermometer in the center of the thickest part of the main muscle.
- Using a convection oven, roast 1 hour 45 minutes - 2-1/2 hours, depending on size of roast, at 300 F. on high fan, closed vent.
- CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
- Let stand 20 minutes before slicing.
- Cut 8 slices per pound.
- CCP: Hold at 140 F. or higher for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 400 servings | |
| Calories 378 | |
| Calories from Fat 248 | 66% |
| Total Fat 27.45g | 34% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 235mg | 10% |
| Potassium 508mg | 15% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.19g | 0% |
| Protein 30.0g | 48% |
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