Pepper Jack Boudin Recipe

Cook the pork

Place the pork shoulder in a medium saucepan and cover with water. Bring to a simmer and poach gently for 45–60 minutes until fork-tender. Alternatively, roast at 325°F (160°C) for 1–1.25 hours until internal temperature reaches 185°F and meat is tender. Drain and let cool slightly.

Shred the pork

When cool enough to handle, shred the pork finely with two forks or pulse briefly in a food processor (1–2 short pulses) to get small, even pieces. Transfer to a large mixing bowl.

Sauté the aromatics

In a large skillet set over medium heat, melt the butter with the neutral oil. Add the chopped onion, green bell pepper, and celery. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a light roux and build flavor

Push the vegetables to the side of the pan, add the tablespoon of flour, and cook, stirring, 1 minute to remove the raw taste. Gradually stir in the chicken stock to deglaze and form a slightly thickened pan sauce.

Combine filling ingredients

Add the shredded pork to the skillet with the vegetables. Stir in the cooked rice, Cajun seasoning, smoked paprika, dried thyme, salt, black pepper, and hot sauce (if using). Cook, stirring, 2–3 minutes until mixture is heated through and flavors meld.

Incorporate cheese

Remove the pan from heat and stir in the shredded pepper jack and the extra half-cup of cubed or sliced pepper jack if using for pockets of melted cheese. Mix until cheese is evenly distributed and melted into the filling. Taste and adjust seasoning.

Cool the filling

Transfer the filling to a bowl and let it cool to room temperature. Chilling 30 minutes in the refrigerator makes stuffing easier and helps the mixture bind.

Prepare casings (if using)

If using natural casings, rinse them thoroughly under running water until clear. Soak in warm water for 30 minutes, then slip water through to check for holes. Keep in a bowl of water until ready to use. If using synthetic or no casings, proceed to form boudin balls or patties.

Stuff the boudin

Fit a sausage stuffer or piping bag with a medium-sized nozzle. Spoon the cooled filling into the stuffer. Keep the casing on the nozzle and feed the filling slowly, filling the casing to a medium firmness (not overstuffed). Twist into 4–5 inch links or desired lengths, using kitchen twine or knots to separate. If not using casings, scoop 2–3 tablespoon portions and form into logs or patties, pressing in a few extra cubes of pepper jack in the center for a molten core.

Steam to finish

Place the stuffed links in a steamer basket or on a rack in a covered pot with 1 inch of simmering water. Cover and steam gently for 20–25 minutes to heat through and set the filling. If using patties, steam or steam-bake until hot throughout, about 12–15 minutes.

Optional sear or grill

For a caramelized exterior, heat a skillet or grill to medium-high and add a little neutral oil. Sear the steamed links or patties 1–2 minutes per side until lightly browned and crisp. This step also helps render any surface fat and adds texture.

Serve

Transfer to a platter, garnish with chopped parsley, and serve warm with lemon wedges and your favorite hot sauce or Creole mustard on the side.