re: Jambalaya with leftover pulled pork?

quote:

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Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.

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I follow that method as well. However, I have found, through much trial and error, that the single most important factor for color is how brown the onions get before the water is added. I can overcook, undercook, burn, stick, or completely keep the meat from sticking and it doesn't effect the color so long as the onions are cooked right. Also, no matter what you do to the meat, the color will be pale if you don't cook the onions long enough and/or you don't put enough onions in the jambalaya.