Cut pork into 1" cubes. Don't cut too small or the pork will fall apart.
Cut onions, peppers, celery and garlic; again, not too small.
In a large heavy pot (around 20 qt), preferably cast iron, heat oil on med/high temp.
Brown sausage and remove; set aside, leaving grease in pot.
Add pork and brown.
Return sausage to pot and lower heat level to medium.
Add onions, celery, peppers, garlic and green onion and stir well.
Cover pot and cook, stirring occasionally until celery and onions are clear in color. (approx. 30 min).
Add salt, black pepper, lemon pepper and cayenne pepper to taste. A good measurement is to sprinkle a light layer of each across the pot. You can always add more seasoning later if it's not enough.
Add both cans of tomatoes; set one can aside to measure water and rice later.
Use tomato can to fill pot with water. Fill until water level is 1" above meat. Count the number of cans of water and tomatoes you used; this is an important measurement for the amount of rice you will need later. Save one can for measuring rice.
Bring back to a medium boil, reduce heat, cover, and let simmer for approximately 1 hour, gently folding meat & seasonings periodically.
During this step, you can measure your rice. Using a tomato can, measure and set aside twice as much rice as the amount of water and tomatoes added earlier; for example, if you used 8 cans of water and 2 cans of tomatoes, you need 20 cans of rice. Set aside the rice until later.
Check taste for additional seasonings. Keep in mind, the rice is going to soak up the majority of the seasoning, so you may want to make it a little on the strong side.
You can skim some of the grease off the top of the jambalaya.
Turn heat up to high and bring to a rolling boil, add rice and stir until pot returns to a boil. Reduce heat, cover, and simmer for 15-20 minutes.
Remove from heat, let sit 5-10 minutes, fluff with spoon, serve, eat and ENJOY!