Jeff Mauro’s Pulled Pork and Veggie Rice Bowl | The Kitchen | Food Network

Jeff serves savory pulled pork with carrots, pineapple and avocado for a colorful and filling meal in a bowl!
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Pulled Pork and Veggie Rice Bowl
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 16 hr 30 min (includes marinating time)
Active: 30 min
Yield: 4 servings

Ingredients

Pulled Pork:

One 3- to 4-pound boneless pork shoulder or Boston butt, with fat cap
3 tablespoons favorite barbecue rub, such as Mauro Provisions BBQ Chip Dust or Black Powder Rub, plus additional for broiling and serving
1 cup barbecue sauce

Rice:

2 cups long-grain white rice
1/2 teaspoon kosher salt

Bowl:

Nonstick cooking spray, for the bowl
2 avocados, thinly sliced and fanned out
1 cup finely diced carrots
1 cup finely diced pineapples

Directions

Special equipment: a 6-quart slow cooker

For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!).

In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll!

For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving.

Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes.

Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls.

For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.

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Jeff Mauro’s Pulled Pork and Veggie Rice Bowl | The Kitchen | Food Network

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