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Jambalaya pork advice sought
Posted on 3/17/25 at 3:48 pm
Posted on 3/17/25 at 3:48 pm
I have been cooking pork and sausage jambalayas for years, sometimes with boston butt, and other times with temple meat. However, the pork always comes out somewhat tough. Yet, in most good jambalayas, the pork comes out super tender and melts in your mouth. This is the one consistent flaw in my jambalayas, and I want to know how best to fix it.
What do you do to ensure your pork cooks to tender perfection? Is it a marinade? Velveting your meat? Cooking it to death in the browning phase? Barely cooking it at all when you brown it?
What do you do to ensure your pork cooks to tender perfection? Is it a marinade? Velveting your meat? Cooking it to death in the browning phase? Barely cooking it at all when you brown it?
9
Posted on 3/17/25 at 3:59 pm to kingbob
I just cook it longer when browning, the first one I ever made was a little tough, started just cooking it a bit longer and now it's always fork tender.
Posted on 3/17/25 at 4:01 pm to kingbob
I add my browned pork after the liquid and let it simmer (covered) about 20 minutes or so. Then I add the rest of my meat, bring to a boil and add my rice.
Posted on 3/17/25 at 4:28 pm to kingbob
Brown the pork until all of the water that pulls out of the pork goes away. Then when you add the meat back to the pot and add your water, let it simmer for 30 minutes. That’s it.
Posted on 3/17/25 at 6:09 pm to kingbob
I brown the pork down to dark brown and mine always comes out tender.
Posted on 3/17/25 at 6:49 pm to kingbob
When you think the pork is browned enough, go longer. Add water let it boil a bit and repeat. It’ll fall apart.
Posted on 3/18/25 at 6:25 am to kingbob
I always brown the crap out of it, then remove it from the pot to sweat onions. Then I put it back in and put a little water in the pot and cover it and simmer for 20-30.
Pork be tender AF.
Pork be tender AF.
Posted on 3/18/25 at 7:59 am to kingbob
you may have to let that pork bloop bloop longer before putting your rice
Posted on 3/18/25 at 8:14 am to kingbob
I've used pork loin and it has come out tender.
Posted on 3/18/25 at 9:25 am to kingbob
The principles of tender meat are the same here as anywhere else, eg. smoking. Pork breaks down to varying degrees between 190-208. I find this is easiest to achieve by browning your meat until the water is gone, sweating the veg, and making the gravy. Simmer until meat breaks down. Generally an hour for me.
Posted on 3/18/25 at 6:27 pm to dukesilver72
quote:
When you think the pork is browned enough, go longer. Add water let it boil a bit and repeat. It’ll fall apart.
This advice helped a lot. I’ll take it even further next time, but tonight’s batch was noticeably improved.
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