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 ham, chopped
- 1 cup brown Stovetop Roux (recipe/instructions below)
- 1 cup chopped yellow onion
- 1 cup chopped green onion
- 1 cup chopped poblano pepper
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1⁄4 cup chopped jalapeño
- 2 tablespoons minced garlic
- 2 (15-ounce) cans chopped tomatoes
- 1⁄4 cup prepared mole sauce
- 4 cups chicken broth
- 3 bay leaves
- 2 dried chile peppers
- Hot cooked rice
1. Preheat oven to 400°. Rub pork butt with 2 tablespoons Cajun seasoning, 1 tablespoon salt, and 1 tablespoon pepper. Place in a roasting pan, fat side up; cover tightly with foil, and bake for 45 minutes.
2. Reduce oven to 300°, and bake 5 hours more. Let cool completely. Shred pork with two forks; reserve meat.
3. In a large Dutch oven, heat olive oil over medium heat. Add tasso; cook, stirring often, until browned. Drain tasso; reserve.
4. In same pot, add roux, and heat over medium heat, stirring constantly. Once simmering, add onions, peppers, celery, jalapeño, and garlic. Cook, stirring often, until vegetables are tender, about 5 minutes.
5. Add mole, broth, bay leaves, dried peppers, remaining 1 tablespoon Cajun seasoning, remaining 1 tablespoon salt, and remaining 1 tablespoon pepper. Bring mixture to a boil over high heat. Reduce heat to medium, and simmer for 30 minutes. Return tasso and shredded pork to pot, and cook until heated through. Serve over rice.
Makes about 1 cup
7 tablespoons vegetable oil or butter
11 tablespoons all-purpose flour
1. In a Dutch oven or large cast-iron skillet, heat oil over medium-high heat. Add flour, and whisk vigorously until combined and mixture is smooth.
2. Reduce heat to low, and continue to cook, whisking until flour has lost its raw smell but before any golden color or toasted aroma occurs, 4 to 5 minutes. For blond roux, continue cooking, stirring occasionally, until roux is light golden brown, 15 to 20 minutes. For brown roux, continue cooking, stirring occasionally, until roux is the color of peanut butter, 30 to 35 minutes. For dark brown roux, continue cooking, stirring occasionally, about 45 minutes. As roux darkens, stir more frequently.
2. Remove from heat, and use immediately, or let cool completely, and freeze up to 6 months.