Slow-Roasted Pork Jambalaya

Name: Slow-Roasted Pork Jambalaya
Total time: 300 min
Ingredients: 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

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The pork for this crowd pleaser can be roasted a day ahead, shredded and chilled. Slideshow: More Cajun and Creole Recipes

By

Ian Knauer

Published on November 24, 2015

Slow-Roasted Pork Jambalaya — Photo: © Ian Knauer

Active Time:

45 mins

Total Time:

5 hrs

Yield:

8

Ingredients

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

Directions

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.
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.