Slow-Roasted Pork Jambalaya

The pork for this crowd pleaser can be roasted a day ahead, shredded and chilled.

  • Active:
  • Total Time:
  • Servings: 8

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • 1 (4-to 5-pound) piece bone-in pork butt
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups water
  • 2 tablespoons rendered pork fat or unsalted butter
  • 12 ounces Andouille sausage or kielbasa, sliced
  • 2 medium onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 6 garlic cloves, finely chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 (32 ounce) can tomatoes in juice
  • 1 cup long grain white rice
  • 2 tablespoons flat-leaf parsley leaves

How to make this recipe

  1. Preheat the oven to 350°F. Place the pork butt in a roasting pan and season all over with 2 teaspoons salt and 1 teaspoon pepper. Place 1 cup of the water in the pan and cover tightly with foil. Roast the pork until very tender, about 4 hours. Let cool to warm then shred pork with a fork, reserving cooking liquid. Skin fat from cooking liquid, reserving 2 tablespoons of fat.

  2. In a large heavy pot, heat the reserved fat over medium high heat until hot. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to a bowl. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot. Cook vegetables, stirring occasionally, until translucent, about 8 minutes. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes. Stir in the tomatoes, rice, remaining 3 cups water reserved pork butt and reserved sausage and bring to a boil. Reduce heat to a simmer and cook until the rice is tender, about 20 minutes. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

Contributed By Photo © Ian Knauer Published May 2014

1043767 recipes/slow-roasted-pork-jambalaya 2015-11-24T17:53:07+00:00 Ian Knauer 8|weeknight-dinner|roasting|cajun-and-creole|web-exclusive may-2014 recipes,slow-roasted-pork-jambalaya 1043767

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5