Creole Style Pork
Dive into the bold and vibrant flavors of the South with Creole Style Pork, a hearty and comforting dish that brings the essence of Louisiana cuisine right to your table. This recipe features tender, spice-rubbed pork shoulder simmered to perfection in a rich tomato-based sauce infused with the holy trinity of Creole cooking: onion, bell pepper, and celery. Flavored with a medley of garlic, cayenne, paprika, thyme, and Worcestershire sauce, every bite is a flavorful explosion. Served over fluffy white rice and garnished with fresh parsley, this dish strikes the perfect balance between savory and spicy. Whether you're planning a cozy family dinner or craving a taste of classic Creole cooking, this one-pot wonder is sure to impress.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 2 chopped Celery stalks
- 4 minced Garlic cloves
- 14 ounces Crushed tomatoes
- 1 cup Chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 Bay leaves
- 1 teaspoon Hot sauce
- 4 cups Cooked white rice
- 2 tablespoons, chopped Fresh parsley
Instructions
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes.
In a small bowl, mix together the salt, black pepper, cayenne pepper, paprika, and garlic powder. Rub this spice mixture all over the pork pieces.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the pork in batches, making sure not to overcrowd the pot. Cook each batch for 2-3 minutes per side, or until golden brown. Remove the pork and set aside.
Reduce the heat to medium. Add the diced onion, green bell pepper, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, or until fragrant.
Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to deglaze and loosen any browned bits.
Stir in the Worcestershire sauce, dried thyme, oregano, bay leaves, and hot sauce.
Return the seared pork to the pot, ensuring it is submerged in the sauce. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer for 60-75 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
Remove the bay leaves and adjust seasoning with additional salt, pepper, or hot sauce, if needed.
Serve the Creole-style pork over a bed of cooked white rice and garnish with fresh parsley.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
