Slow-Cooker Cajun Pork Butt With Jambalaya Rice

Last Updated on August 29, 2022

Super-esy shredded pork uses a Cajun spice blend and is cooked entirely in the slow-cooker.  the jambalaya rice has sweet onions and peppers and more heat and flavor from those Cajun seasonings.

Crockpot Cajun Pork Butt With Jambalaya Rice

3.82 from 95 votes
Protein: Pork
Cut: Pork Butt
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 people


  • 1 pkg ButcherBox Pork Butt
  • 4 Tbsp Cajun spice
  • 1 c beef broth


  • 2 Tbsp olive oil
  • 1 medium orange bell pepper sliced
  • 1 medium red bell pepper sliced
  • 1 medium onion sliced
  • 1 Tbsp smoked paprika
  • 2 c rice, long grain cooked
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp Cajun spice


  • ¼ c parsley chopped


  • Rub pork butt all over with Cajun spice. Place in slow-cooker with beef broth and cook on low setting for 6 hours or high setting for 3-4 hours. Let rest in liquid for 20 minutes before shredding. Reserve ¼ c liquid for finishing rice.


  • Preheat medium sauté pan and add oil. Once oil is hot, sauté onions and peppers for 3-5 minutes, or until color brightens and onions begin to release liquid.
  • Add cooked rice, 2 Tbsp Cajun spice, paprika, and reserved pork juices and stir to combine. Cook for 3 more minutes, or until rice is hot. Season with salt and pepper as needed.
  • Serve with a healthy portion of shredded pork on top and fresh parsley for garnish. Enjoy!
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Yankel Polak is the Head Chef at ButcherBox.