ROASTED PORK AND TASSO GUMBO
Makes 6 to 8 servings
1 (4-pound) boneless Boston butt, untrimmed
3 tablespoons Cajun seasoning, divided
2 tablespoons kosher salt, divided
2 tablespoons ground black pepper, divided
3 tablespoons olive oil
10 ounces tasso, chopped
1 cup brown Stovetop Roux (recipe follows)
1 cup chopped yellow onion
1 cup chopped green onion
1 cup chopped seeded poblano pepper
1 cup chopped green bell pepper
1 cup chopped celery
¼ cup chopped seeded jalapeño
2 tablespoons minced garlic
1 (32-ounce) carton chicken broth
2 (15-ounce) cans chopped tomatoes
2 dried chile peppers
¼ cup prepared mole sauce
3 dried bay leaves
Hot cooked brown jasmine rice, to serve
Garnish: chopped fresh cilantro
1. Preheat oven to 400°.
2. Rub pork butt with 2 tablespoons Cajun seasoning, 1 tablespoon salt, and 1 tablespoon black pepper. Place, fat side up, in a roasting pan; tightly cover with foil.
3. Bake for 45 minutes. Reduce oven temperature to 300°, and bake for 5 hours more. Let cool completely. Using a fork, shred meat.
In a large Dutch oven, heat oil over medium heat. Add tasso, and
