Pulled Pork Rice Bowl
Tender, smoky pulled pork served over rice with pickled onions and fresh cilantro. A complete, satisfying dinner that comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
- 2.5 lb pork shoulder, boneless
- 1.5 cups barbecue sauce
- ¾ cup apple cider vinegar (divided: 0.5 cup for pork, 0.25 cup for onions)
- 1 large red onion
- 3 cups cooked rice
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro (optional), chopped
Instructions
- 1
Cut pork shoulder into 4 large chunks. Season all over with salt and black pepper.
- 2
Slice red onion into thin half-moons. Toss with 0.25 cup vinegar and a pinch of salt.
- 3
Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat until shimmering.
- 4
Sear pork pieces 2–3 minutes per side until browned. Don't move them—let them crust.
- 5
Pour in barbecue sauce, 0.5 cup vinegar, and 1 cup water. Scrape the pot bottom.
- 6
Cover, reduce heat to low, and braise 35–40 minutes until pork shreds easily with a fork.
- 7
Remove pork, let cool 5 minutes, then shred with two forks. Stir shredded pork back into sauce.
- 8
Divide rice among bowls. Top with pulled pork and sauce, then pickled red onions.
- 9
Garnish with cilantro if desired. Serve hot.
Tools you’ll need
- large pot or Dutch oven (5-quart minimum)
- chef's knife
- cutting board
- wooden spoon
- two forks for shredding
- bowls for serving
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