1 (4 to 5 pound) pork shoulder (Boston butt), untrimmed
Freshly ground black pepper
2 tablespoons olive oil
6 ounces Tasso ham, small diced
2 cups chopped onions
1 cup chopped green bell peppers, seeded
1 cup chopped celery
2 tablespoons chopped garlic
3 bay leaves
2 cups chopped tomatoes, peeled and seeded
1 cup long grain white rice
3 cups water
1/4 cup chopped green onions
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