This Louisiana-style dish brings together tender pork, fluffy rice, and rich gravy in perfect harmony. The pork simmers until fall-apart tender while the gravy develops deep, savory layers of flavor.
The rice soaks up every drop of the rich gravy, creating a comforting meal that tastes like home. Each bite delivers a balance of textures and flavors that define Southern comfort food.
What makes this special is the slow cooking process that allows the pork to become incredibly tender and infuse the gravy with its juices. The rice serves as the perfect canvas to showcase the gravy’s depth.
Serve this hearty dish for Sunday suppers or whenever you need a taste of Louisiana tradition. The results are worth every minute of preparation.
Ingredients for Pork Rice and Gravy
Tender pork, fluffy rice, and rich gravy come together for this Louisiana classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐷 | 2 lb | Boneless, cut into chunks |
| All-Purpose Flour 🌾 | ½ cup | For thickening gravy |
| Vegetable Oil 🫒 | 2 tbsp | For browning pork |
| Yellow Onion 🧅 | 1 whole | Medium, finely chopped |
| Green Bell Pepper 🌶️ | 1 whole | Seeds removed, diced |
| Celery Stalks 🥬 | 2 pieces | Diced for holy trinity |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Chicken Broth 🍲 | 3 cups | Low-sodium preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Rinsed until clear |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami depth |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety |
| Bay Leaf 🍂 | 1 whole | Removed before serving |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
The pork shoulder is non-negotiable here. Bone-in adds flavor, but boneless is easier to cube. Look for good marbling—this fat renders down to create the gravy’s base. Most grocery stores carry it pre-cut, but Costco offers larger portions at better prices for feeding a crowd. Ask your butcher for a Boston butt if you’re buying whole.
No pork shoulder? Pork butt or country-style ribs work in a pinch. Out of Worcestershire? Soy sauce plus a dash of vinegar mimics the tang. Fresh herbs can replace dried (use triple the amount), but dried are fine for weeknight cooking. The holy trinity (onion, bell pepper, celery) is essential—don’t skip any of the three.
Leftovers keep 4-5 days in the fridge. Gravy thickens as it cools, so thin with broth when reheating. Freezes beautifully for 3 months—portion into containers for easy thawing. The rice absorbs flavors best when served fresh, but it’s still great the next day.
Why You’ll Love This Recipe
- One Pot Meal: I love that the pork shoulder and veggies all cook together—just a single pot and a wooden spoon to clean.
- Rich Gravy: The flour and pan drippings create this deep, savory gravy that soaks into the rice like a dream.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings when I need something hearty without the fuss.
- Budget Stretcher: Pork shoulder is so affordable, and this recipe makes enough for leftovers that taste even better the next day.
Step-by-Step Instructions for Pork, Rice and Gravy
Master this Louisiana classic with my tested method for tender pork and perfectly seasoned rice.
Step 1: Brown the Pork and Create a roux
Cut the 2 lb Pork Shoulder into 1-inch chunks and pat dry with paper towels. Heat the 2 tbsp Vegetable Oil in a heavy pot over medium-high heat until shimmering. Brown the pork in batches, turning occasionally, until deeply browned on all sides—about 8-10 minutes per batch.
Remove the pork and set aside. In the same pot, add the 0.5 cup All-Purpose Flour and stir constantly for 3-4 minutes to create a light roux. This forms the base for your rich, savory gravy.
Step 2: Sauté the Holy Trinity
Add the finely chopped 1 whole Yellow Onion, diced 1 whole Green Bell Pepper, and diced 2 pieces Celery Stalks to the roux. Cook over medium heat for 8-10 minutes, stirring often, until the vegetables soften and the mixture turns a light caramel color.
Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. This combination, known as the “holy trinity,” builds the aromatic foundation of your dish.
Step 3: Simmer the Pork and Rice
Return the browned pork to the pot. Add the 3 cups Chicken Broth, 1 tbsp Worcestershire Sauce, 1 tsp Dried Thyme, 1 tsp Dried Oregano, 1 whole Bay Leaf, 1.5 tsp Kosher Salt, and 1 tsp Black Pepper. Stir well and bring to a boil.
Once boiling, stir in the 1.5 cups Long-Grain White Rice, ensuring it’s fully submerged. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the pork is easily shredded with a fork.
Step 4: Finish and Adjust Seasoning
Remove the 1 whole Bay Leaf and discard. Taste and adjust seasoning if needed—the gravy should be rich and well-seasoned. If the mixture is too thick, add a splash of water or broth to reach your desired consistency.
Let the dish rest off heat for 5 minutes to allow the flavors to meld. The rice will absorb some of the liquid during this time, creating a creamy texture. Serve hot, with extra gravy spooned over the top.
Pro Tips For Making Pork Rice And Gravy
- Sear the Pork: Use high heat and about 2 tablespoons of oil to get a deep brown crust on the pork shoulder—this builds the flavor base for your gravy.
- Dice Evenly: Cut your onion and bell pepper into uniform pieces so they cook at the same rate and distribute evenly in the rice and gravy.
- Skip Cold Flour: I learned this the hard way—mix your flour with a little cold water first to prevent lumps in the gravy.
- Rest Before Serving: Let the pork rest for 5-10 minutes after cooking—it stays juicier and makes slicing easier before mixing into the rice.
Storing and Reheating pork rice and gravy
Refrigerator Storage
Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids to prevent leaks. It stores well in the fridge at 40°F or below for up to 4-5 days. ❄️
Freezer Storage
For longer storage, portion into freezer-safe containers or heavy-duty bags. This meal freezes beautifully for up to 3 months without losing quality. Leave 1 inch of headspace in containers to allow for expansion.
Stovetop Reheating
My preferred method is reheating on the stovetop over low heat. Add the dish to a pot with ¼ cup chicken broth to loosen the gravy. Cover and heat for 10-15 minutes, stirring occasionally.
Microwave Reheating
For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add broth if needed.
Reviving the Rice
The rice tends to absorb gravy as it cools. When reheating, add 2-3 tbsp water or broth per serving and let it sit covered for 5 minutes off heat. This restores the creamy texture.
Gravy Consistency Tip
If the gravy thickens too much during storage, whisk in warm broth until it reaches your desired consistency. A 1:1 ratio of broth to gravy usually does the trick. 💡
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Yes, pork butt or country-style ribs work as substitutes. They have similar fat content which keeps the meat tender and flavorful during cooking.
How do I prevent the rice from getting mushy?
Use long-grain white rice and avoid stirring too much while cooking. The 25-30 minutes simmer time is perfect for fluffy results.
What if my gravy is too thin?
Mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the gravy. Simmer for 2-3 minutes until thickened.
Can I make this in a slow cooker?
Brown the pork first, then transfer everything to a slow cooker. Cook on low for 6-8 hours for best results.
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