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Cajun-Spiced Pulled Pork

Cajun-Spiced Pulled Pork

with Bell Pepper, Basmati Rice, and Hot Honey

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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.

Tags:Spicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Green Bell Pepper

2 unit

Scallions

1 unit

Tomato

1 ounce

Honey

1 teaspoon

Hot Sauce

10 ounce

Pulled Pork

1 tablespoon

Cajun Spice Blend

1 unit

Chicken Stock Concentrate

8.5 ounce

Microwaveable Jasmine Rice

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat58 g
Saturated Fat20 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber4 g
Protein32 g
Cholesterol145 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide rice mixture between plates, then arrange pork on top. Drizzle with remaining honey mixture, if desired. Garnish with scallion greens and serve.