Pork and sausage jambalaya

1 lb pork butt
4 oz smoked pork sausage
1 medium onion
2 small, bunches green onions
2 cloves garlic
1 cup long grain white rice
2 cups water
salt to taste
black pepper to taste
cayenne pepper to taste
bacon grease
Chop the onion and the garlic finely. Slice the green onions into rings. Carve the pork butt into 1 inch cubes. Cut the sausage into 1/2 inch thick slices. Use a Dutch Oven to sear the meats and simmer the jambalaya.

Remove the excess moisture from the pork with paper towels. Over medium-high heat, brown the pork in bacon fat. Remove the pork from the pot and de-grease the pot. Add more bacon fat, brown the sausage and remove the sausage. Turn the heat down, add the onions. Fry the onions until golden brown, being careful not to burn them. When the onions are golden-brown, add the pork and sausage, rice and water to the pot. Turn the rice over repeatedly with a wooden spatula. Add the garlic and green onions, salt, cayenne and black pepper.

Bring the liquids to a furious boil over a medium-high heat. Clamp a tightly fitting lid on the pan. Turn the heat down to a slow simmer. Cook 20 minutes. Allow the dish to rest 10 minutes before serving.