1 Bag of Flamin’ Hot Cheetos (or XXtra hot or not hot)
½lbblock of pepper jack cheese cut into ½ inch cubes.
Oil for frying
Cut up pork into 3-inch cubes and quarter the onions.
Preheat the oven to 400ºF.
In a pot with a tight-fitting lid, add the pork roast, onions, and garlic, season with 4 tbsp Slap Ya Mama - Original Blend Cajun Seasoning, and cover with water. Cover and simmer on the stove for 2.5 hours (should be falling apart tender). Remove pork onion pieces and garlic but hold on to the cooking liquid.
Add the liver to cooking liquid and boil for 10 minutes. Remove the liver.
Cook the rice using half water and half cooking liquid.
Add cooked onion, garlic, pork, and liver to a food processor and gently pulse to a chunky consistency. You may choose to add the liver first and process it to a finer consistency before adding to the other ingredients.
Mix cooked to pork mixture to rice adding cooking liquid as necessary to maintain moistness. Approximately 70% of meat to 30% rice. Add additional Slap Ya Mamma Cajun Seasoning to taste and cayenne to taste then add the green onions.
Set aside and allow to cool until you’re ready to make the boudin balls.
Use 2 lbs cool unlinked boudin made with Slap Ya Mama Cajun Seasoning (recipe above)
In a food processor pulverize Cheetos until they’re fine and move to a shallow bowl.
Organize your materials into an assembly line: Boudin, cheese, flour, egg mixed with water, pulverized Cheetos.
Now: Take a large handful of boudin and form into a firm ball around a cube of cheese. Coat in flour. Cover in the egg mixture. Sprinkle lightly with Slap Ya Mama - Original Blend Cajun Seasoning. Completely cover with pulverized Cheetos/ packing on if necessary. Set aside.
Heat enough oil to cover the boudin balls to 350 degrees and cook in batches of two to four (depending on the size of your frying set-up) for approximately 5 minutes or until cheese is melted and boudin balls are a rich toasty red.