Cajun Pulled Pork Recipes

CAJUN PULLED PORK AND GRITS

Steps:

• Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add the garlic, Cajun seasoning and pork and continue to cook, stirring, until the garlic is softened and the pork is warmed through, about 2 minutes.
• Push the pork mixture to one side of the skillet and add the tomato paste to the other side. Cook, stirring, until dark red, about 1 minute. Add the chicken broth and Worcestershire sauce and simmer, stirring everything together, until the sauce is slightly thickened, 2 to 3 minutes. Season with salt, pepper and hot sauce.
• Meanwhile, bring 3 cups water to a simmer in a medium saucepan over high heat. Slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons butter and the scallions.
• Divide the grits among shallow bowls and top with the pork mixture and sauce. Sprinkle with parsley and serve with more hot sauce.

CAJUN PORK JAMBALAYA

Steps:

• Preheat the oven to 400ºF.
• In a large, heavy cast-iron pot with a heavy lid over medium-high heat, fry the bacon until crispy. Remove the bacon, chop into pieces and save for later.
• Add the onions, celery, and bell pepper to the bacon drippings. Cook until translucent and add the garlic. Cook for another 2 minutes and then remove the vegetables to a platter.
• In the same pot, add the sausages, tasso, and ham. Continue to sauté until the meats turn brown, about 5 to 10 minutes. Deglaze the pot by pouring in the beer and scraping the bits from the bottom of the pot while stirring.
• Add the bacon pieces, all of the browned vegetables, parsley, and green onions. Add the cayenne and a couple of shakes of hot sauce along with salt and black pepper to taste.
• Add the rice to the pot and stir until evenly distributed. Add the stock and stir again.
• Here is the important point of jambalaya cooking - cover the pot and place in the hot oven for 1 hour. Open a cold beer and forget about it. Do not stir or even raise the lid on the pot for the first hour. In that hour, all the flavors are coming together, and the rice is gently cooking.
• At the end of 1 hour, take a peek, but do not stir (or it will become sticky and starchy). Make sure most of the stock has been absorbed and take a taste to see if the rice is cooked to at least al dente. If so, turn off the oven, cover the pot and let it continue cooking in the carryover heat of the oven for another 20 minutes.
• When your guests are seated, remove the pot from the oven and place in the middle of the table. Uncover and dig in. Oh, and be sure to have lots of French bread and ice-cold beer.

SOUTHERN PULLED PORK

Steps:

• Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
• Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
• Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

COCHON DE LAIT (CAJUN PULLED, SMOKED PORK)

Steps:

• Rub meat with salt and pepper and put in a large zip lock bag over night in fridge to cure.
• Next day, rinse and make several slits all over and stud with garlic slivers and rub with a good amount of Cajun seasoning.
• Put the meat in the bag, mix the rest of the ingredients in a glass bowl and pour over the meat.
• Seal and put in the fridge for two days, turning a couple of times a day.
• Remove from fridge and let stand till the chill is off.
• Dump everything in a crockpot and cook on low overnight.
• Pull the meat out and trim off fat, and shred the meat or tear it into chunks.
• Let the liquid cook down a little, and add the meat back into the pot.
• Serve this on Pistolets, or french bread cut about 6 inches long, or any other crusty bread.
• Dress it with a good cole slaw.
• It's hard to say how much this will make, for sandwiches it depends on how large your rolls are, and how much filling you use, but it is a good amount and it freezes well.

CAJUN PULLED PORK

Steps:

• Rinse pork loins and pat dry with paper towels.
• Cut the pork loin into large chunks and rub Cajun seasoning on all sides of each piece until completely covered.
• Melt butter in a large skillet over medium-high heat, I like to use my 16 inch cast iron skillet, but I still have to do the meat in two batches. Add pork, and brown on all sides. As they finish transfer them to the crock pot leaving the butter and stuckage in the pan.
• Add the onion and garlic to the skillet, and cook for a few minutes until tender.
• Deglaze the hot pan by stirring in the water and scraping the bottom to include all of the yummy stuckage from the bottom of the pan, (this is where a lot of the color and flavor comes from).
• Now pour the whole mixture into the slow cooker with the pork and stir in liquid smoke flavoring.
• Cover, and cook on high for 5 hours/ low for 8 hours, or until meat is falling apart when pierced with a fork.
• Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving. Is is supposed to be somewhat wet when served, but if you feel you have to much liquid remove the liquid and do not waste it! Pour the liquid into a saucepan and reduce it by boiling it. Then return it to the crock pot after the meat is shredded.
• Serve with you favorite barbeque sauce if desired.

CAJUN SLOW-COOKER PULLED PORK

Steps:

• Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.