Pastalya

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Boston Butt Pastalya

We live in south Louisiana so Pastalya is a regular on our home cooked menu. My husband makes one of the best! I may be a little biased, but I’ve also had a lot of different pastalyas living in the south.

We recently bought a Boston butt, and when we defrost this, it is large enough to make 4 large meals. So, this is a great meat to buy when you cook multiple meals in one day for the remainder of the week like we do. I know for working parents like us it is a must do. However, when we have a large Boston Butt, we try to break cooking it into two days. Today, we cooked pastalya and Mexican Pulled Pork Tacos. Yesterday, we made Rice and Gravy and BBQ Pulled Pork

When cooking pastalya, a Large Cast Iron Pot is a must. It just is if you want the right flavors. A well-seasoned castiron pot can add so much flavor to your meals. 

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Pastalya
Pastalya
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Print Recipe
Pastalya
Pastalya, Louisiana Recipes, Cajun recipes, Supper ideas, large family meals, Boston Butt recipes, dinner ideas, Meal prepping for the week
Course Main Dish
Cuisine Cajun
Prep Time 30 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 30 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Chop Boston Butt, sausage, and chicken thighs into chunks.
  2. Add to skillet, cover, and cook on med-high until browned.
  3. While meat is cooking, Chop veggies.
  4. Once meat is browned, add the veggies, cover, and cook for about 30 minutes stirring occasionally.
  5. Add seasoning and chicken broth and let simmer on low for about an hour.
  6. Add Angle hair pasta and cook on low until pasta is tender. Stir occasionally.
  7. Turn off heat and let sit for about 5-10 minutes to soak up juices. Enjoy!
Recipe Notes

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