Recipe courtesy of Cured

Steve's Pork Gumbo

  • Level: Intermediate
  • Total: 5 hr 50 min
  • Active: 45 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Pork Shoulder:

1 tablespoon granulated garlic

1 tablespoon granulated onion 

1/2 tablespoon crushed red pepper 

1/2 tablespoon sugar 

Kosher salt and freshly ground black pepper

2 pounds pork shoulder, preferably from your local farmers' market 

3 tablespoons olive oil 

Gumbo:

1 cup canola oil

1 cup all-purpose flour 

1 cup diced onion

1/2 cup diced bell pepper 

1/2 cup diced celery

2 cups sliced okra

1 tablespoon Cajun spice 

1 tablespoon Worcestershire sauce 

1 teaspoon garlic powder 

1 teaspoon gumbo file 

1 teaspoon onion powder 

2 links andouille sausage, cut into half moons 

2 bay leaves 

1/2 cup diced tomatoes

4 quarts chicken stock 

Cooked rice, for serving

Directions

Special equipment:
an instant-read thermometer
  1. For the pork shoulder: Preheat the oven to 250 degrees F.
  2. Combine the granulated garlic, granulated onion, crushed red pepper, sugar, 3 tablespoons salt and 2 tablespoons black pepper in a small bowl. Rub the pork shoulder with the olive oil and then with the seasoning blend.
  3. Place the pork in a deep dish, such as a Dutch oven, and cook, uncovered, until an instant-read thermometer reads 190 degrees F., about 2 hours. (The rule of thumb when it comes to pork shoulder is 1 hour of cooking time for every pound. It might take a bit longer, but be patient.) When finished, the meat should pull apart easily. Shred and set aside.
  4. For the gumbo: While pork is in the oven, start your roux by heating the canola oil in a stockpot on low heat. When the oil is hot, stir in the flour. Cook slowly until the roux turns a dark brown, about 2 to 3 hours.
  5. Add the onion, bell pepper and celery and sweat in the roux, about 10 to 15 minutes. Add the okra, Cajun spice, Worcestershire sauce, garlic powder, gumbo file, onion powder, andouille and bay leaves and cook 2 minutes. Add the tomatoes and chicken stock and continue to cook on low heat, stirring occasionally, about 2 hours. Remove the bay leaves and stir in the pulled pork. Serve hot with cooked rice.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.