Smoky Pork Rice Bowls
with Coleslaw, Pickled Shallot & Sweet Chili BBQ Sauce
- Eggs
- Milk
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!
Ingredients
1 unit
Shallot
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
Mayonnaise
(Contains: Eggs)
4 tablespoon
BBQ Sauce
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy combo, but some found it too sweet or acidic. Consider adding fresh herbs to balance flavors 🌿.
- Ease of prep: Quick and easy to make, perfect for weeknight dinners. Some appreciated the precooked rice for speed.
- Suggestions: Try cooking the cabbage with the pork instead of using raw coleslaw. Consider using regular rice for better texture.
- Portions: Several mentioned wanting more vegetables or a side dish to make the meal more filling.
- Texture: Some found the textures too similar; using pulled pork instead of ground could add variety.
Reviews from our home cooks
I couldn't tell if this was supposed to be an American or Asian dish. If I were to attempt this recipe again, here is what I'd do: No instant Rice. Fresh only. Replace Thai Sweet Chili with something spicy, like red pepper flakes. Replace White Wine Vinegar with Rice Vinegar. Cook the vegetable just a short while in the pan. A very short while. It was too sweet of a dish, and the combo of sweet BBQ sauce and Sweet Thai Chili was cloying. I might even recommend replacing the BBQ sauce used with a less sweet version. Might also attempt to just use more butter and cut out the Mayo all together.
This recipe was fantastic but the pickled shallots were not necessary. None of us ate them. They did not add anything to the recipe.
Delicious.. loved the crisp cabbage and carrot slaw .. dressing on point .. quick fixed meal that packed a punch. Really enjoyed it !! A lot
Really delicious--our first time trying this one. The one thing that I wish was included for this one is something fresh that cuts the sweetness to add on top right before serving---chives or scallions or something. I'll remember for next time to add our own.
The flavors were amazing, but the textures were too similar. This would've been 4 stars with pulled pork!
The combination of ingredients was really good. Serving it as pictured provided bursts of flavor in every bite.
It was good flavor just wish it had another vegetable or a side to make it more filling.
Ate every bite and absolutely loved it. So easy to make too!
This was STUPID good! My husband and I were apprehensive about the different flavors, but they all balanced each other PERFECTLY!
I prepared ahead of time and kept the slaw separate so it was refrigerated when I added it. It was very good. I enjoyed it more then I thought I would
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