Ingredients
- 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
Directions
- Melt Butter in Large Dutch Oven or Stock Pot.
- Add Chopped Onions, Peppers, and Celery and cook till onions are translucent about 4 or 5 minutes.
- 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.
- Add the Broth or Stock and whip until roux is dissolved into the liquid and it is beginning to thicken.
- Now preheat your oven to 350 ° F.
- While oven is preheating…. place the Smoked Pork Tails in a Large Roasting Pan.
- Stir the Garlic Powder, Onion Powder, and Thyme into the heated sauce you just made and pour it over the Smoked Pork Tails.
- Cover Pot with Lid or Aluminum Foil and let cook for 2 1/2 hours.
- Uncover and stir Smoked Pork Tails, replace cover, and let cook for another hour.
- It is now ready to remove from the oven.
- Spoon the Smoked Pork Tails on top of a bed of White Rice and Spoon the Sauce over the Smoked Pork Tails and Rice.
- Garnish with a sprinkle of Fresh Chopped Parsley and serve.
