Ingredients Pork Slow-Roasted Pork Jambalaya Be the first to rate & review! 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print