Prep 30 mins
Cook 10 hrs
This is a variation on the Southern dish pileau (perlow, perloo, I hate when these spellings are used) that is usually made with chicken and sausage. This not a bog. Bogs are sticky and gooey, a pileau is made where the rice grains can be counted. You southerners who love pileau, will appreciate this. This can be made with any meat you wish. This is not a dish to be eaten often. I make it about every 3 months.
- 1 lb boston butt, shredded
- 1 lb pig's foot, cut into pieces
- 1 lb pigs tail, cut into pieces
- 1 lb pork neck bones
- 1 lb smoked sausage, sliced diagonally
- 1 1⁄2 cups long grain rice (I use Uncle Ben's)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 (14 1/2 ounce) beef broth
- 1 teaspoon Kitchen Bouquet
- Brown all meats in a Dutch oven (or if you have a slow cooker that browns,use it. After browning all meats, place in slow cooker/crockpot with water to cover meat. Slow cook for 8 hours or until meat is falling off the bones. (I usually do this the day before I make the dish.) Let the meat cool. Remove all meat from the bones and chop into pieces. I remove as much fat as possible.
- Remove juices from the pot, set aside. Slice sausage and chop vegetables. Saute sausage and peppers in pot, add rice and 1 cup of the reserved juice. Coat rice well with vegetables and juice. Add all meat back to pot, combine all ingredients well.Pour in two cans of beef broth. Add Kitchen Bouquet to your desired browness. Stir well. Cook until rice is tender about 45 minutes.
- NOTE: This is kind of greasy.