Ingredients

• 1/2 cup unsalted butter
• 3/4 cup all-purpose flour
• 1/2 gallon chicken stock
• 2 pounds braised pork butt, shredded
• 2 cups roasted, seeded and diced green chiles
• 2 tablespoons Cajun spice
• 2 tablespoons fresh parsley leaves, minced
• 1 cup medium-diced tomatoes

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Instructions

1. Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
2. Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.