Toss the pork with the rub in a bowl and refrigerate for at least 1 hour.

Heat the oil and butter in a large skillet over medium-high heat. Add the pork and brown evenly. Season the onions, bell peppers, and celery with the salt and cayenne. When the pork is brown, remove from the skillet with a slotted spoon. Set aside.

Add the flour to the oil and butter in the skillet. Stirring constantly for 4 to 5 minutes, make a medium brown roux, the color of peanut butter.

Add the onions, bell peppers, and celery and cook for 2 to 3 minutes, or until slightly wilted. Stir in the garlic. Return the pork to the skillet and cook, stirring constantly, for 3 to 4 minutes. Add the turnips and broth. Stir to mix well. Bring to a boil, cover, then reduce heat to low, and cook stirring occasionally, for 55 minutes or until the pork is tender.  Stir in the parsley and serve immediately.