Pulled Pork and Rice with Sides
Generated on: April 27, 2024
Ingredients
pulled pork:
- Pork shoulder2 kg
- Barbecue sauce250 ml
- Brown sugar50 g
- Apple cider vinegar50 ml
- Garlic powder1 tsp
- Onion powder1 tsp
- Salt
- Pepper
rice:
- White rice300 g
- Water600 ml
coleslaw:
- Cabbage500 g
- Carrot100 g
- Mayonnaise150 ml
- White wine vinegar1 tbsp
- Sugar1 tbsp
side:
- Sweet corn400 g
Directions
- 1
Season the pork shoulder with salt, pepper, garlic powder, and onion powder.
- 2
Place the pork in a slow cooker. Mix the barbecue sauce, brown sugar, and apple cider vinegar, then pour over the pork.
- 3
Cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
- 4
Once cooked, shred the pork using two forks and stir well to mix with the sauce. Keep warm.
- 5
Rinse the white rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, reduce to a simmer, cover, and cook for 18 minutes or until water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
- 6
For the coleslaw, shred the cabbage and carrot. Mix the mayonnaise, white wine vinegar, and sugar in a large bowl. Add the shredded vegetables and toss to coat evenly. Chill until serving.
- 7
Cook the sweet corn as per package instructions.
- 8
Serve the pulled pork over rice with sides of coleslaw and sweet corn.
Enjoy your food!