Pulled Pork & Crunchy Cuke Bowls
over Rice with Sriracha Mayo & Scallions
- Eggs
This 10-minute lunch idea comes together in a flash thanks to quick, delicious pre-cooked pulled pork that you’ll brown in a pan till hot and crisp on the edges. But that’s just one element of this dreamy bowl—there’s also crunchy, tangy quick-pickled cucumber for cool contrast, a spicy Sriracha mayo drizzle, and crisp scallion greens all over fluffy rice for an envy-worthy midday meal.
Ingredients
1 unit
Microwavable Rice
1 tablespoon
Fry Seasoning
5 teaspoon
Rice Wine Vinegar
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 teaspoon
Sriracha
8 ounce
Pulled Pork
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Gently massage rice in package to break up grains. Partially open package and microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make fluffing easier, transfer to a small bowl first.
• Wash and dry produce.
• Thinly slice cucumber into rounds. Thinly slice scallions, separating whites from greens.
• In a small bowl, combine cucumber, vinegar, a pinch of sugar (we used ¼ tsp; ½ tsp for 4 servings), salt, and pepper. Cover with plastic wrap and microwave until sugar dissolves, 15-30 seconds. Stir and set aside to pickle.
• In a second small bowl, combine mayonnaise, Sriracha, and 2 tsp water (4 tsp for 4 servings).
• Place pulled pork* in a medium bowl; shred into bite-size pieces using your hands or 2 forks. TIP: Using your hands is much faster.
• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. Add pulled pork and Fry Seasoning; cook, stirring occasionally, until warmed through, 2-3 minutes. (No stove available? In a large bowl, combine pulled pork, Fry Seasoning, and scallion whites. Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes.)
• Divide rice between bowls. Top with pulled pork, pickled cucumber (draining first), and scallion greens. Drizzle with as much Sriracha mayo as you like and serve.
Pulled Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, praising the combination of crunchy pickled cucumbers and flavorful pork 🍲.
- Ease of prep: Quick and simple to make, though some found it took longer than the stated 10 minutes.
- Suggestions: Consider adding extra cucumbers for more crunch; some preferred using their own rice or BBQ sauce.
- Portions: Several found the meal small for two people, especially wanting more cucumber and rice.
- Texture: Some enjoyed the pork, while others found it fatty or mushy; crisp it well for best results.
Reviews from our home cooks
Okay this was flat out DELICIOUS, no notes. :D It was a bit more than 10min to prep & cook though, let's be honest. For something marked as a 'lunch' I think with a bit of tweaking it's a good portion for dinner - I doubled the cucumber (there was plenty of rice wine vinegar for it) and added brussels sprouts to the green beans to make it a bit more of a dinner-like portion. But still, DELICIOUS!!!
Love the pulled pork and would love to see it in more recipes! Not dry at all, flavor is great! The pickles are essential to this one!
This recipe had a lil kick! With the cuke it was so good and fresh. One of my fav meals from my box!
So delicious! My only comment is that I think I over sweetened the cucumbers... I think more of a sour crunch offsets everything else.
Loved the flavor! I wish there was less fat to pick out... It was hard to pick out the fat chunks. If I accidentally get one in my mouth.... (I will let you guess the rest)... it is not good for anyone. This is what stopped the 4 star rating. Maybe sliced pork would have been easier to get the fat off... or send a hunk before you "pull it"... I did not realize.. but this cuke must have froze too... but did not matter since it was still crunchy and getting pickled.
Really quick recipe, easy to make, but I wish it was a full-sized cucumber. The mini one was barely a garnish, I'd have liked a bit more overall crunch in this bowl.
This was a decent meal, but lacked some oomph, even though I added hot sauce to the sriracha mayo. If I get it again I might swap out the Fry seasoning for BBQ sauce.
The portions seemed a little too small. The rice was a bit too firm. The crisp cucumbers with the moist pork was an excellent combination.
I was sent a package of rice with a best by date of a day before I cooked the recipe, and a cucumber that was slimy and moldy. Customer service gave me a credit, and thankfully I had a cucumber that I could use.
Flavor was great and in our 100 + degree heat, you don't need much more than a rice bowl!
