Tangy Pulled Pork Rice Bowls

Pulled Pork Rice Bowls are a flavorful, hearty dish that combines tender, slow-cooked pork with fresh, vibrant toppings and a base of fluffy rice. These bowls are customizable and easy to prepare, making them a perfect option for busy weeknights or meal prepping.

Instructions

Step 1: Prepare the Pulled Pork

1. Season the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Place the pork in a slow cooker or an oven-safe dish.
3. Combine BBQ sauce, chicken broth, and brown sugar. Pour over the pork.
4. For Slow Cooker: Cook on low for 8 hours or high for 4-5 hours.
5. For Oven: Cover and bake at 325°F (160°C) for 2-3 hours, until the pork is tender and easy to shred.

Step 2: Shred the Pork

1. Remove the pork from the cooker or dish and shred it with two forks.
2. Toss the shredded pork back into the sauce to coat evenly.

Step 3: Cook the Rice

1. Cook white or brown rice according to package instructions. Set aside.

Step 4: Prepare the Tangy Sauce

1. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.

Step 5: Assemble the Rice Bowls

1. Start with a base of rice in each bowl.
2. Layer with shredded lettuce or spinach, carrots, corn, black beans, and red onion.
3. Add a generous portion of pulled pork on top.

Step 6: Drizzle and Serve

1. Drizzle the tangy sauce over the bowl.
2. Garnish with fresh cilantro or lime wedges if desired.

FAQs

Can I use a different protein instead of pork?

Yes! Chicken or beef can work well as substitutes.

How do I store leftovers?

Store the pork, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days.

Can I make this dish ahead of time?

Absolutely! Pulled pork can be cooked and stored in advance, making it a perfect meal prep option.