Crockpot Cajun Pork Butt With Jambalaya Rice

  • PREP: 10min

  • COOK: 4h 0min

  • SERVES: 4

  • PREP: 10min

  • COOK: 4h 0min

  • SERVES: 4

  • Pork

Pork butt is always best done “low and slow”, making the crockpot the perfect medium. Plus it’s ridiculously easy, and Cajun spice is always an excellent blend, with plenty of robust flavor and a tinge of heat. Make sure to use those pork juices to the utmost for a taste bud tingling rice.

Ingredients (11):

  • 1 ButcherBox Pork Butt
  • 6 Tbsp Cajun spice
  • 1 c beef broth
  • 2 Tbsp olive oil
  • 1 orange bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 Tbsp smoked paprika
  • 2 c cooked long-grain rice
  • ¼ c fresh chopped parsley (for garnish)
  • salt and pepper to taste

Directions:

  1. Rub pork butt all over with 4 Tbsp Cajun spice. Place in slow-cooker and cook on low setting for 6 hrs or high setting for 3-4 hrs. Let rest in liquid for 20 min before shredding. Reserve ¼ c liquid for finishing rice.
  2. Preheat medium sauté pan, and add oil. Once oil is hot, sauté onions and peppers for 3-5 min, or until color brightens and onions begin to release liquid.
  3. Add cooked rice, 2 Tbsp Cajun spice, paprika, and reserved pork juices and stir to combine. Cook for 3 more min, or until rice is hot. Season with salt and pepper as needed.
  4. Serve with a healthy dollop of shredded pork on top and fresh parsley for garnish. Enjoy!

Happy Eating!

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