Serves 8
300 min
Slow-Roasted Pork Jambalaya
Recipe GLPR25a346062a058f
A rich, deeply flavored slow-roasted pork jambalaya that combines tender bone-in pork butt with smoky andouille sausage, the holy trinity of onions, peppers, and celery, and aromatic garlic in a savory tomato-based rice dish. This low-temperature, long-cooking method yields incredibly moist meat that shreds easily and infuses the entire pot with complex flavors. Perfect for feeding a crowd with minimal effort.
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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
¼ teaspoon cayenne pepper
32 ounce can canned tomatoes in juice
1 cup long grain white rice
2 tablespoons fresh flat-leaf parsley, chopped
Directions
Preheat your oven to 300°F. Pat the pork butt dry with paper towels and season generously all over with kosher salt and freshly ground black pepper.
Heat the pork fat or butter in a large, heavy Dutch oven or covered roasting pan over medium-high heat. Once shimmering, add the pork butt and sear on all sides until deeply browned, about 8 to 10 minutes total. Transfer the browned pork to a plate.
In the same pot, add the sliced andouille sausage and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a separate plate.
Add the chopped onions, green bell peppers, and celery to the pot and cook, stirring frequently, until the vegetables begin to soften, about 6 to 8 minutes. Stir in the finely chopped garlic and cook for another 30 seconds until fragrant.
Pour the water into the pot, scraping up any browned bits from the bottom. Add the bay leaves and cayenne pepper, stirring to combine.
Return the seared pork butt to the pot and add the canned tomatoes along with their juice, breaking the tomatoes into smaller pieces with a spoon. Bring the liquid to a gentle simmer on the stovetop.
Cover the Dutch oven and place in the preheated 300°F oven. Cook for approximately 4 hours, until the pork is extremely tender and shreds easily with a fork. The internal temperature should reach 190°F for optimal tenderness.
Carefully remove the pork from the cooking liquid and set it on a cutting board. Once cool enough to handle, shred the meat into bite-sized pieces, discarding any excess fat or bone.
Return the shredded pork to the pot and stir in the cooked andouille sausage. Stir the rice into the jambalaya mixture until evenly distributed.
Cover the pot and return to the 300°F oven. Cook for an additional 30 to 40 minutes, until the rice is tender and has absorbed most of the liquid. If the mixture seems dry before the rice is fully cooked, add a bit more water as needed.
Remove from the oven and let rest, covered, for 5 minutes. Remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh flat-leaf parsley.
