Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 4 pounds boneless pork shoulder evenly with 3 tablespoons Cajun seasoning, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.

2. 2

   Preheat a smoker to 250°F (120°C) and add 2 cups apple wood chips for smoke generation. Place the seasoned pork shoulder in the smoker and cook for 4 hours, or until an internal temperature of 160°F (71°C) is reached.

3. 3

   While the pork smokes, combine 0.5 cup light brown sugar, 0.25 cup apple cider vinegar, 3 whole star anise pods, and 1 tablespoon Worcestershire sauce in a small saucepan, then simmer for 10 minutes to create the glaze, and remove the star anise pods.

4. 4

   Increase the smoker temperature to 275°F (135°C), brush the smoking pork shoulder with half of the star anise and pecan glaze, and continue smoking for another 2-3 hours until the internal temperature reaches 200°F (93°C) and the pork is fall-apart tender.

5. 5

   For the dirty rice, sauté 1 large finely diced yellow onion, 2 finely diced celery stalks, 1 finely diced green bell pepper, and 4 minced garlic cloves in a large skillet over medium heat for 8 minutes until softened.

6. 6

   Stir 1.5 cups uncooked long-grain white rice into the skillet with the sautéed vegetables, pour in 2 cups low-sodium chicken broth, bring to a simmer, cover, and cook for 18 minutes until the liquid is absorbed and the rice is tender.

7. 7

   Fluff the dirty rice with a fork, then gently fold in 0.5 cup finely chopped pecan pieces.

8. 8

   Remove the smoked pork shoulder from the smoker, rest for 15 minutes, then shred it with two forks and serve with the remaining star anise and pecan glaze and a side of the dirty rice.