Slow-Roasted Pork Jambalaya

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

Slow-Roasted Pork Jambalaya
Photo: © Ian Knauer
Active Time:
45 mins
Total Time:
5 hrs


  • 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


  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.

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