Roast pork, uncovered, in a dutch oven or coverable roasting pan for 30 minutes, turning half-way through.
Remove pan from oven and reduce temp to 325℉.
Add the onion, celery, bell pepper and garlic to the pan along with the beer and water.
Cover and return the pan to the oven. Allow the pork to braise with the vegetables for 1 and 1/2 to 2 hours, meat should be fall-apart tender.
Remove pork from the pan, hand chop into a course dice and set aside.
Strain braising liquid into a sauce pan.
Add the rice to your braising liquid and bring to a boil, reduce heat and simmer 10 to 12 minutes.
Coursely dice your vegetables by hand or in a food processor.
Combine diced pork, cooked rice, and diced vegetables with the paprika and cayenne pepper in a large mixing bowl.
Refrigerate for a minimum of 3 hours.
Boudin Balls
Ingredients
Boudin Mixture
1 Batch(See above)
Bread Crumbs
2 Cups
Vegetable Oil
1 Quart
Process
Seperate refrigerated boudin mixture into 2 oz balls.
Roll the balls of sausage mixture thoroughly in the bread crumbs, coating completely.
Return the balls to the refrigerator for at least 30 minutes.
In a high walled pan or deep fryer, heat oil to 380℉, making sure your oil in deep enough for the balls to be fully submerged.
Allow balls to fry, unagitated, for 3 to 4 minutes each, until deeply browned and warmed through.
Serve with Mustard Aioli (See below)
Mustard Aioli Dip
Ingredients
Egg Yolks
2
Apple Cider Vinegar
1 tbsp
Salt
1/2 tsp
Smoked Paprika
1/2 tsp
Whole Mustard Seeds
1 tbsp
Honey
1 tbsp
Olive Oil
1 Cup
Process
In a small food processor, combine the honey and mustard seeds; pulse together until seeds are broken up and incorperated.
Add the egg yolks, vinegar, salt and paprika; combine at medium speed.
Once ingredients are mostly homogenous, switch to high speed a slowly add the oil. Adding to oil too quickly will result in a broken aioli, so be patient.
If all goes well, you should be left with a thick and creamy aioli.
