Pulled Pork Rice Bowl
Pulled Pork Rice Bowl
This Pulled Pork Rice Bowl is a flavorful and satisfying meal with tender, smoky pork, fluffy basmati rice, and fresh toppings. The pork is slow-cooked with chipotle chilis, spices, and a touch of brown sugar, then crisped under the broiler for added texture. Served over a bed of seasoned rice with avocado, slaw, and black beans, this bowl is a perfect balance of savory, smoky, and fresh flavors.
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Ingredients
For the Pulled Pork
- 1 4-5 lb pork butt roast (boneless)
- 2 chipotle chilis from canned chipotles in adobo
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp brown sugar
- 1 tsp kosher salt plus more to taste
- 1 tsp black pepper plus more to taste
- 1 tsp oregano
- Water enough to reach halfway up the roast in the slow cooker
For the Rice
- 1 ¾ cups water
- 1 cup uncooked basmati rice
- 2 tsp kosher salt
- 1 tbsp butter or olive oil
- For the Toppings & Sides
- 1 fresh avocado sliced
- 1 cup cumin lime slaw or any slaw of choice
- 1 cup black beans
- 1 lime cut into wedges
- ½ cup salsa
Instructions
Prepare the Pulled Pork
Season the Pork:
- Place pork butt roast in a slow cooker. Sprinkle with chipotle chilis, salt, black pepper, cumin, oregano, and paprika evenly over the meat.
Add Water and Cook:
- Pour 1 cup of water around the roast so it reaches halfway up the sides.
- Cover and cook on Low for 4-6 hours, until the pork is tender and easily shreds with a fork.
Cool the Pork:
- Transfer the pork to a sheet pan and let it cool, covering with aluminum foil.
- Reserve the cooking liquid for later.
Shred the Pork:
- Remove and discard fatty layers.
- Using two forks, shred the pork into fine pieces.
Moisten and Sweeten the Pork:
- Drizzle 3-4 tablespoons of reserved cooking liquid over the shredded pork to keep it juicy.
- Sprinkle 2 teaspoons of brown sugar over the pork and mix well.
Prepare the Rice
Toast the Rice:
- In a medium pot over high heat, melt 1 tbsp of butter (or heat olive oil).
- Add 1 cup of uncooked basmati rice and stir to coat the grains.
- Toast for 2 minutes until slightly golden.
Cook the Rice:
- Pour in 1 ¾ cups of water and bring to a boil.
- Stir in 2 teaspoons of kosher salt, cover, and reduce heat to low.
Simmer and Fluff:
- Let the rice simmer until all the water is absorbed (about 5-8 minutes).
- Remove from heat, fluff with a fork, and set aside.
Crisp the Pulled Pork
- Preheat the Broiler:
- Set your oven broiler to High.
Broil the Pork:
- Spread shredded pork evenly on a baking sheet.
- Broil for 2-3 minutes, until the edges are crispy and golden.
Keep Warm:
- Remove from the oven and cover with aluminum foil until ready to serve.
- Assemble the Rice Bowls
Start with the Base:
- Place 1 cup of cooked rice at the bottom of each bowl.
Add Slaw and Beans:
- Top with ½ cup of cumin lime slaw and ½ cup of black beans.
Pile on the Pork:
- Add a generous serving of crispy pulled pork.
Garnish and Serve:
- Top with sliced avocado, a dollop of salsa, and a squeeze of fresh lime juice.
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