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Best Cut of Pork for Brown Jambalaya?
Posted on 8/22/18 at 9:47 pm
Posted on 8/22/18 at 9:47 pm
Made a cajun jambalaya with pork, chicken, and sausage. The jambalaya had the right flavor, the rice was perfect, and the color was a rich brown, but the pork was a little dry. I used pork "stew meat" that I bought at Walmart which was pre-cut into cubes.
-Browned the pork along with the sausage then the chicken
-Added the veggies and cooked down for about 20 min
-Broth to boil then rice, reduce and cover.
Was the pork dry because of the cooking process or because of the cut? What is the ideal cut of pork to use? Thanks in advance.
-Browned the pork along with the sausage then the chicken
-Added the veggies and cooked down for about 20 min
-Broth to boil then rice, reduce and cover.
Was the pork dry because of the cooking process or because of the cut? What is the ideal cut of pork to use? Thanks in advance.
This post was edited on 8/22/18 at 9:49 pm
8
Posted on 8/22/18 at 9:49 pm to Seaux_cal_tiger
Boston butt would be good.
I don’t put pork cubes in my jambalaya. I do chicken, smoked sausage, and Jimmy dean sausage.
I don’t put pork cubes in my jambalaya. I do chicken, smoked sausage, and Jimmy dean sausage.
Posted on 8/22/18 at 10:01 pm to Seaux_cal_tiger
Probably the cut. Boston Butt is what I use or the trimming fro. A pork loin, especially the darker meat. Also, they to make sure each piece of meat a piece of fat on it.
Posted on 8/22/18 at 10:01 pm to tke_swamprat
quote:
Boston butt
Very fatty and gives a good flavor. Just made a batch with it.
Posted on 8/22/18 at 10:19 pm to Seaux_cal_tiger
Boston butt can get dry too. Temple meat is the answer here. Always moist and browns very easily.
Posted on 8/22/18 at 10:39 pm to doubletap
quote:
Temple meat
Ok, I had to Google that. Never heard of temple meat before. Not sure if I can get it in this area but sounds like it would be good.
Posted on 8/23/18 at 4:49 am to Seaux_cal_tiger
I’ve used temple meat, but I didn’t like the texture. My go to is boneless country style pork ribs. They’re pretty easy to find in BR and the way they’re cut, they’re easy to cube up.
LINK
LINK
Posted on 8/23/18 at 5:10 am to Seaux_cal_tiger
quote:
Ok, I had to Google that. Never heard of temple meat before. Not sure if I can get it in this area but sounds like it would be good.
You can get it from any Rouses, or Winn Dixie, just ask the butcher. Option #2 is country style ribs.
Like timbo said, the boneless ones are easy to deal with.
This post was edited on 8/23/18 at 5:11 am
Posted on 8/23/18 at 5:19 am to timbo
quote:
My go to is boneless country style pork ribs.
Which is just pork shoulder. So basically boston butt.
Posted on 8/23/18 at 6:42 am to heatom2
Different part of the sholder.
Posted on 8/23/18 at 6:46 am to heypaul
For all intents and purposes, it’s the same thing. I use a Boston butt but if they’re out or country ribs are on sale, I use country ribs. Can’t tell a difference.
Posted on 8/23/18 at 7:04 am to Seaux_cal_tiger
Boston Butt for Pork but never at Walmart...go to a local grocer for that.
Posted on 8/23/18 at 7:26 am to Seaux_cal_tiger
quote:
Not sure if I can get it in this area
What area are you in?
Posted on 8/23/18 at 7:51 am to Seaux_cal_tiger
Temple meat
Posted on 8/23/18 at 8:10 am to Seaux_cal_tiger
I prefer the taste and texture of cubed shoulder meat (Boston butt, country style ribs, pork steaks or whatever you want to call It) temple meat tends to be a bit stringy but I use it in big pots just because it is so easy to not have to cut anything up and is priced right
Posted on 8/23/18 at 8:13 am to doubletap
quote:
What area are you in?
From BR originally, but live in Northwest Arkansas.
Posted on 8/23/18 at 8:28 am to Seaux_cal_tiger
Temple meat here also.
Its usually kept frozen in the back and have to ask the butcher for it.
quote:
Not sure if I can get it in this area
Its usually kept frozen in the back and have to ask the butcher for it.
Posted on 8/23/18 at 8:48 am to 4WHLN
quote:
Its usually kept frozen in the back and have to ask the butcher for it.
Or a real butcher shop.
If there is a hipster part of your town there should be an old style butcher, or even country store setup, that will help you out.
This post was edited on 8/23/18 at 8:50 am
Posted on 8/23/18 at 9:35 am to doubletap
quote:
Temple meat is the answer here. Always moist and browns very easily.
This!
quote:
Boston butt can get dry too.
I see a lot of people try to cut out too much of the fat and I believe that's when it turns out dry. You've got to leave some fat in there!
Posted on 8/23/18 at 11:04 am to fightin tigers
quote:
If there is a hipster part of your town there should be an old style butcher, or even country store setup, that will help you out.
just moved to NC and I'm going to have to embark on this journey soon myself...
pretty sure most aren't gonna know what temple meat is up here
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