Pepper Jack Boudin Recipe

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan bring 2 cups chicken stock or water to a boil, add rice and a pinch of salt, reduce heat to low, cover and simmer 15 minutes until tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Brown the pork

While the rice cooks, cut the pork shoulder into 1-inch pieces. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add pork in a single layer and brown on all sides, about 6–8 minutes total. Transfer browned pork to a plate and set aside.

Sauté mirepoix

Reduce heat to medium, add 2 tablespoons unsalted butter to the same skillet. Add chopped onion, bell pepper and celery and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Season and combine

Return the browned pork to the skillet with the vegetables. Stir in Cajun seasoning (2 tsp), smoked paprika (1 tsp), dried thyme (1/2 tsp), cayenne (1/4 tsp), salt (1 tsp) and black pepper (1/2 tsp). Add 1 tablespoon Worcestershire sauce and stir to combine, scraping any browned bits from the bottom of the pan.

Simmer to tenderize

Add 1/4 to 1/2 cup water (or additional stock) to the pan, reduce heat to low, cover and simmer gently 10–12 minutes to finish cooking the pork and let flavors meld. If pieces are still large or you prefer a smoother filling, simmer until pork is fully tender (up to 15 minutes).

Chunk or grind filling

Transfer the pork and vegetable mixture to a large bowl. Using a fork, potato masher, or pulse in a food processor in short bursts, break the mixture into a coarse, crumbly texture—some small chunks should remain for texture. If using a food processor, pulse 4–6 times; avoid puréeing.

Finish with rice and cheese

Fold the cooked rice into the pork mixture until evenly combined. Stir in shredded pepper jack cheese (1 cup) while the mixture is still warm so the cheese melts and binds the filling. Taste and adjust seasoning with extra salt, Cajun seasoning, or cayenne as desired. Stir in sliced green onions (2 tbsp).

If using casings: spoon the warm filling into prepared casings and twist into 4–6-inch links. Steam links for 8–10 minutes to ensure heating through, then sear briefly in a hot skillet to develop color before serving.

If serving as sliders or on rolls: heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Form filling into 8 small patties or mounds sized for rolls. Sear 2–3 minutes per side until golden and heated through. Place on rolls and serve with hot sauce or lemon wedges.

If serving on lettuce cups: spoon warm filling into large lettuce leaves and garnish with extra sliced green onion and a squeeze of lemon or dash of hot sauce.