Recipes
CAJUN PORK FRIED RICE
I love a good meal, but I’m not a complicated man. If I can have everything—protein,
carbs, and veggies—all in one bowl, I’m a happy fella. A big dish of Asian fried rice with
chicken or steak is always a winner for me. But the form is so versatile you know I just
had to play with it. Enter one of my more creative endeavors: Cajun Pork Fried Rice.
The roast pork requires a bit of planning and patience, but once it’s out of the oven,
making the rest of this dish is a cinch. Not to mention so good your family is definitely
going to ask you to put it on repeat.
Recipe
SERVES 4 - Cut or double recipe
CAJUN PORK FRIED RICE
Ingredients
FOR THE BRAISED PORK SHOULDER
2 lbs pork butt, bone in
1 cup yellow mustard
4 oz BBQ spice
Salt and pepper
1 cup chicken stock
1 cup teriyaki BBQ sauce, store bought
FOR THE FRIED RICE
1 cup long grain rice, cooked
2 tbsp grapeseed oil
½ Spanish white onion, diced
½ red bell pepper, diced
2 ribs celery, diced
8 oz sweet potato, peeled and diced
1 lb andouille sausage, sliced
8 oz red kidney beans (canned)
8 oz corn off the cob
2 tbsp smoked paprika
1 tbsp Cajun Spice
Steps
MAKE IT
PULLED PORK
1) Preheat oven to 325.
2) Rub pork generously with mustard. Then rub with BBQ spice, and season liberally
with salt and pepper.
3) Place pork in roasting pan. Add chicken stock. Cover with tin foil and place in oven
for about 3 hours.
4) Using your hands or fork, pull cooked pork.
5) Dress pork with teriyaki BBQ sauce and set aside. Leave some sauce for plating.
FOR THE RICE
1) In a medium saucepan over medium-low heat, add grapeseed oil, then add onions,
peppers, celery, and sweet potatoes. Cook for about 5 minutes stirring occasionally.
2) Add sausage and continue to cook for about 5 minutes, continuing to stir.
3) Add kidney beans and corn.
4) Add already cooked rice. Using a wooden spoon incorporate all ingredients together.
5) Finish the rice with smoked paprika and Cajun spice.
Plating
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