Are you craving a comforting, flavorful meal that's surprisingly easy to make? Look no further! This pulled pork and rice recipe is a fantastic option for busy weeknights, offering a delicious and satisfying dinner the whole family will love. It’s a perfect example of healthy meals that don't sacrifice taste. This recipe showcases homemade cooking at its finest, transforming simple ingredients into a truly memorable dish. Get ready to experience the joy of effortless deliciousness!
Ingredients:
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For the Pulled Pork:
- 2 lbs boneless pork shoulder (butt roast)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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For the Rice:
- 2 cups long-grain white rice
- 4 cups water
- 1 teaspoon salt
Instructions:
Preparing the Pulled Pork:
- Sear the Pork: Season the pork shoulder generously with salt and pepper. In a large Dutch oven or pot, brown the pork on all sides over medium-high heat. This step adds incredible depth of flavor.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the Pork: Pour in the chicken broth, apple cider vinegar, brown sugar, smoked paprika, chili powder, and cumin. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the pork is fork-tender. You can also use a slow cooker for this step – just transfer everything to the slow cooker and cook on low for 6-8 hours.
- Shred the Pork: Once the pork is cooked through, remove it from the pot and let it rest for 10 minutes. Then, use two forks to shred the pork into bite-sized pieces.
- Reduce the Sauce (Optional): If you prefer a thicker sauce, return the shredded pork to the pot with the cooking liquid and simmer uncovered for another 15-20 minutes, allowing the sauce to reduce.
Cooking the Rice:
- Combine Ingredients: Rinse the rice under cold water until the water runs clear. Combine the rinsed rice, water, and salt in a medium saucepan.
- Bring to a Boil: Bring the mixture to a boil over high heat.
- Simmer: Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
Serving the Pulled Pork and Rice:
Serve the shredded pulled pork over a bed of fluffy rice. You can garnish with fresh cilantro or green onions for extra flavor and visual appeal. This dish is incredibly versatile – feel free to add your favorite sides!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the pulled pork for extra heat.
- Sweet and Savory: For a sweeter pulled pork, increase the brown sugar to 1/3 cup.
- BBQ Twist: Substitute your favorite BBQ sauce for the apple cider vinegar and brown sugar mixture for a smoky BBQ pulled pork.
- Slow Cooker Magic: This recipe is perfect for slow cooking! Simply transfer all the pulled pork ingredients to your slow cooker and cook on low for 6-8 hours.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 50-60g
This pulled pork and rice recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas. It’s a delicious and satisfying meal that’s perfect for busy weeknights. Enjoy!