Smoky Pork Rice Bowls
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Smoky Pork Rice Bowls

Smoky Pork Rice Bowls

with Coleslaw, Pickled Shallot & Sweet Chili BBQ Sauce

You’ve had burrito bowls, salad bowls, grain bowls—but have you ever had a BBQ bowl? That’s right, folks—it’s backyard BBQ flavor, made weeknight-friendly thanks to paprika-spiced pork, creamy coleslaw, and speedy microwavable rice. It’s all piled together, topped with tangy pickled shallot, and drizzled with a chili BBQ sauce for a spicy-sweet finish. Build your own bowl for a customizable cookout-style dinner in just 20 minutes!

Easy Prep

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

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit


5 teaspoon

White Wine Vinegar

10 ounce

Ground Pork

1 teaspoon

Smoked Paprika

1 unit

Microwaveable Jasmine Rice

4 ounce

Red Cabbage and Carrot Mix

2 tablespoon


(Contains Eggs)

4 tablespoon

BBQ Sauce

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

1 teaspoon


1 teaspoon

Cooking Oil



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories830 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate76 g
Sugar26 g
Dietary Fiber2 g
Protein25 g
Cholesterol125 mg
Sodium760 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.


Small Bowl
Large Pan
Large Bowl


Prep & Pickle Shallot

• Halve, peel, and thinly slice shallot. • In a small microwave-safe bowl, combine shallot, half the vinegar, ½ tsp sugar, ½ tsp water, and a pinch of salt (1 tsp sugar and 1 tsp water for 4 servings). Microwave until shallot is slightly softened, 30-40 seconds. • Drain pickled shallot, reserving pickling liquid in bowl (you’ll use it in Step 4).

Cook Pork

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes. • Season with paprika, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 1-3 minutes more.

Warm Rice & Make Coleslaw

• While pork cooks, massage rice in package to break up. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first. • In a large bowl, combine red cabbage and carrot mix, mayonnaise, remaining vinegar, and ½ tsp sugar (1 tsp sugar for 4). Taste and season with salt and pepper.

Finish & Serve

• Add BBQ sauce and chili sauce to bowl with reserved pickling liquid; stir to combine. • Divide rice and coleslaw between bowls. Top rice with pork and pickled shallot. Drizzle bowls with sweet chili BBQ sauce and serve.

Ground Pork is fully cooked when internal temperature reaches 160º.