Smoked Pork Tails Over Rice

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  • 6 Smoked Pork Tails
  • 1/2 Green Bell Pepper, chopped
  • 2 Stalk Celery, chopped
  • 1 Medium Yellow Onion, chopped
  • 5 Tablespoons Unsalted Butter
  • 5 Tablespoons AP Flour
  • 3 Cups Chicken Stock or Chicken Broth
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Thyme
  • 2 teaspoons Fresh Chopped Curly Parsley


  1. Melt Butter in Large Dutch Oven or Stock Pot.
  2. Add Chopped Onions, Peppers, and Celery and cook till onions are translucent about 4 or 5 minutes.
  3. Add Flour to Pot to make roux; cook roux until it begins to turn light brown in color, should take about 20 minutes, maybe more depending on heat.
  4. Add the Broth or Stock and whip until roux is dissolved into the liquid and it is beginning to thicken.
  5. Now preheat your oven to 350 ° F.
  6. While oven is preheating…. place the Smoked Pork Tails in a Large Roasting Pan.
  7. Stir the Garlic Powder, Onion Powder, and Thyme into the heated sauce you just made and pour it over the Smoked Pork Tails.
  8. Cover Pot with Lid or Aluminum Foil and let cook for 2 1/2 hours.
  9. Uncover and stir Smoked Pork Tails, replace cover, and let cook for another hour.
  10. It is now ready to remove from the oven.
  11. Spoon the Smoked Pork Tails on top of a bed of White Rice and Spoon the Sauce over the Smoked Pork Tails and Rice.
  12. Garnish with a sprinkle of Fresh Chopped Parsley and serve.

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