Roasted Pork and Tasso Jambalaya Recipe

Name: Roasted Pork and Tasso Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 pound) pork shoulder (Boston butt), untrimmed; Salt; Freshly ground black pepper; 2 tablespoons olive oil; 6 ounces Tasso ham, small diced; 2 cups chopped onions; 1 cup chopped green bell peppers, seeded; 1 cup chopped celery; Cayenne; 2 tablespoons chopped garlic; 3 bay leaves; 2 cups chopped tomatoes, peeled and seeded; 1 cup long grain white rice; 3 cups water; 1/4 cup chopped green onions

Servings: persons

1 (4 to 5 pound) pork shoulder (Boston butt), untrimmed
Salt
Freshly ground black pepper
2 tablespoons olive oil
6 ounces Tasso ham, small diced
2 cups chopped onions
1 cup chopped green bell peppers, seeded
1 cup chopped celery
Cayenne
2 tablespoons chopped garlic
3 bay leaves
2 cups chopped tomatoes, peeled and seeded
1 cup long grain white rice
3 cups water
1/4 cup chopped green onions

1
Preheat the oven to 400 degrees F. Season the pork shoulder with salt and pepper.
2
Place the roast, fat side up, on a baking sheet, lined with parchment paper.
3
Place 1 cup of water in the roasting pan.
4
Cook the pork for 1 hour.
5
Reduce the heat to 300 degrees F. Continue to cook for 6 hours.
6
Remove from the oven and cool completely.
7
Using a fork, shred the meat.
8
Set the pork aside.
9
In a Dutch oven, over medium heat, add the oil.
10
When the oil is hot, add the Tasso.
11
Render the ham for 3 minutes.
12
Add the trinity (the onions, peppers and celery).
13
Season with salt and cayenne.
14
Saute for 4 minutes.
15
Stir in the garlic, bay leaves and tomatoes.
16
Continue to cook for 3 minutes.
17
Stir in the rice and water.
18
Bring the liquid to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes, or until the rice is tender.
19
Remove from the heat and stir in the reserved pork and green onions.
20
Reseason with salt and pepper.
21
Serve hot with crusty French bread.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (4 to 5 pound) pork shoulder (Boston butt), untrimmed, Salt, Freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Roasted Pork and Tasso Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pork and Tasso Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions