↞ recipe box start page
Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
4 lb. pork shoulder, untrimmed
salt and pepper
2 T. olive oil
1/2 lb. Tasso ham, small diced
2 c. chopped onions
1 c. chopped green bell peppers, seeded
1 c. chopped celery
cayenne pepper
2 T. chopped garlic
3 bay leaves
2 c. chopped tomatoes, peeled and seeded
1 c. long grain white rice
3 c. water
1/4 c. chopped green onions
Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.
Season pork shoulder with salt and pepper; place, fat side up, on baking sheet.
Pour 1 cup water in baking sheet
Roast at 400F for 1 hour; reduce heat to 300F and continue to cook for 6 hours.
Remove from oven and cool completely.
Using a fork, shred meat. and set pork aside.
In a Dutch oven, over medium heat, add olive oil; when hot, add Tasso and cook for 3 minutes.
Add onions, peppers and celery; season with salt and cayenne and sauté for 4 minutes.
Stir in garlic, bay leaves and tomatoes; continue to cook for 3 minutes, then stir in rice and water.
Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 to 30 minutes, or until the rice is tender.
Remove from heat and stir in the reserved pork and green onions.
Serve hot with crusty French bread.
view more member recipes
PORK - ROASTED SHOULDER AND TASSO JAMBALAYA
view my recipes
print
save
Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
4 lb. pork shoulder, untrimmed
salt and pepper
2 T. olive oil
1/2 lb. Tasso ham, small diced
2 c. chopped onions
1 c. chopped green bell peppers, seeded
1 c. chopped celery
cayenne pepper
2 T. chopped garlic
3 bay leaves
2 c. chopped tomatoes, peeled and seeded
1 c. long grain white rice
3 c. water
1/4 c. chopped green onions
Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.
Season pork shoulder with salt and pepper; place, fat side up, on baking sheet.
Pour 1 cup water in baking sheet
Roast at 400F for 1 hour; reduce heat to 300F and continue to cook for 6 hours.
Remove from oven and cool completely.
Using a fork, shred meat. and set pork aside.
In a Dutch oven, over medium heat, add olive oil; when hot, add Tasso and cook for 3 minutes.
Add onions, peppers and celery; season with salt and cayenne and sauté for 4 minutes.
Stir in garlic, bay leaves and tomatoes; continue to cook for 3 minutes, then stir in rice and water.
Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 to 30 minutes, or until the rice is tender.
Remove from heat and stir in the reserved pork and green onions.
Serve hot with crusty French bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Pork Shoulder
by sgre52160
4 to 5 lb pork shoulder roast 1/4 cup brown sugar, packed 2 tbsp sweet Hungarian paprika 2 tsp kosher salt 1 tsp onion powder 1 tsp garlic powder 1 tsp dried rubbed sage Freshly ground black pe
by sgre52160
4 to 5 lb pork shoulder roast 1/4 cup brown sugar, packed 2 tbsp sweet Hungarian paprika 2 tsp kosher salt 1 tsp onion powder 1 tsp garlic powder 1 tsp dried rubbed sage Freshly ground black pe
Slow-roasted Pork Shoulder
by sgre52160
1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.) 1 head garlic (2 1/2 oz.) 1 tablespoon coarse salt 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1/2 teaspoon fresh-ground
by sgre52160
1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.) 1 head garlic (2 1/2 oz.) 1 tablespoon coarse salt 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1/2 teaspoon fresh-ground
Roasted Sicilian Pork Shoulder
by sgre52160
3 tbsp shallots, chopped 2 tbsp garlic, minced 5 tbsp olive oil, divided 1/2 cup pine nuts 1 cup fresh basil, chiffonade 1 cup hot Italian sausage 1 (2-3 lb) pork shoulder 3 cups fresh spinac
by sgre52160
3 tbsp shallots, chopped 2 tbsp garlic, minced 5 tbsp olive oil, divided 1/2 cup pine nuts 1 cup fresh basil, chiffonade 1 cup hot Italian sausage 1 (2-3 lb) pork shoulder 3 cups fresh spinac
Casserole - Roasted Pork Shoulder
by sgre52160
2 tbsp unsalted butter 1 tbsp canola oil 1 (4 lb ) bone-in Boston butt (pork shoulder or fresh pork butt ) 1 medium onion, halved 6 parsley stems 1 thyme sprig 1 bay leaf 1/2 cup water 1 mediu
by sgre52160
2 tbsp unsalted butter 1 tbsp canola oil 1 (4 lb ) bone-in Boston butt (pork shoulder or fresh pork butt ) 1 medium onion, halved 6 parsley stems 1 thyme sprig 1 bay leaf 1/2 cup water 1 mediu
Beer-roasted Pork Shoulder
by sgre52160
1 tbsp caraway seeds Salt and pepper 1 (4-to 5-lb) pork shoulder, thick skin removed 3 tbsp vegetable oil 2 onions, chopped 1 carrot, scrubbed and chopped 1 rib celery with leaves, chopped
by sgre52160
1 tbsp caraway seeds Salt and pepper 1 (4-to 5-lb) pork shoulder, thick skin removed 3 tbsp vegetable oil 2 onions, chopped 1 carrot, scrubbed and chopped 1 rib celery with leaves, chopped
view more member recipes
related CDKitchen recipes
Roasted Pork Shoulder
Slow-Roasted Herb and Spice Cured Pork Shoulder
Tasso Hollandaise
Chili Pork Steak
Pernil Al Horno (Roast Pork Shoulder)
St. Louis Pork Steaks
Kalua Pork
Pulled Pork Sandwich With Jack And Coke BBQ Sauce
Breakfast Pork Sausage
Paul's North Carolina-Style Pork Rub