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Slow-Cooker Cajun Pork Butt With Jambalaya Rice

Yankel Polak

Yankel Polak

January 1, 2019
Cajun Pork Butt With Jambalaya Rice on a plate
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4 hrs 10 min

Total

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4

Servings

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Pork

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

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  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Pork Butt

  • 4 Tbsp Cajun spice

  • 1 c beef broth

Rice

  • 2 Tbsp olive oil

  • 1 medium orange bell pepper

    sliced

  • 1 medium red bell pepper

    sliced

  • 1 medium onion

    sliced

  • 1 Tbsp smoked paprika

  • 2 c rice, long grain

    cooked

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 2 Tbsp Cajun spice

Garnish

  • ¼ c parsley

    chopped

Step By Step

Instructions

1
Rub pork butt all over with Cajun spice. Place in slow-cooker with beef broth and cook on low setting for 6 hours or high setting for 3-4 hours. Let rest in liquid for 20 minutes before shredding. Reserve ¼ c liquid for finishing rice.

Rice

1
Preheat medium sauté pan and add oil. Once oil is hot, sauté onions and peppers for 3-5 minutes, or until color brightens and onions begin to release liquid.
2
Add cooked rice, 2 Tbsp Cajun spice, paprika, and reserved pork juices and stir to combine. Cook for 3 more minutes, or until rice is hot. Season with salt and pepper as needed.
3
Serve with a healthy portion of shredded pork on top and fresh parsley for garnish. Enjoy!

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