Cajun-Spiced Pulled Pork

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.