Pulled pork isn’t just for low-and-slow-cooking barbecues. Our recipe is one you can make any night of the week. Really: this dish can be ready in just 20 minutes. Ready-to-heat chunks of meat are quickly tossed in the pan with Cajun spices, honey, and diced tomato. It’s all spooned over pre-steamed basmati rice studded with poblano pepper pieces, giving you a delectable combination of hot, savory, and sweet.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Cajun Spice Blend
Chicken Stock Concentrate
Microwaveable Jasmine Rice
Wash and dry all produce. Core, seed, and dice bell pepper. Trim, then thinly slice scallions, keeping greens and whites separate. Core, seed, and dice tomato. In a small bowl, stir together honey and hot sauce.
Heat 1 TBSP butter and 1 TBSP olive oil in a medium pan over medium-high heat. Break up pork with your hands into shreds and add to pan. Stir in 1 tsp Cajun spice (we’ll use more later) and a pinch of salt. Cook, stirring a few times, until pork is warmed through and begins to brown, 3-5 minutes.
Stir tomato, half the honey mixture, stock concentrate, and ½ cup water into pan, followed by up to 1 tsp Cajun spice (to taste; save the last 1 tsp for the rice). Bring to a simmer and cook, stirring, until thick and saucy, 3-5 minutes. Season with salt and pepper.
Meanwhile, heat 1 TBSP olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add bell pepper and cook until slightly softened, about 3 minutes. Stir in scallion whites, remaining Cajun spice, and a large pinch of salt. Cook until fragrant, about 30 seconds.
Add rice and 1 TBSP butter to pan with veggies, breaking up rice with a spoon. Cook, stirring occasionally, until warmed through and starting to crisp, 2-3 minutes.
Divide rice mixture between plates, then arrange pork on top. Drizzle with remaining honey mixture, if desired. Garnish with scallion greens and serve.