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Pulled Pork Rice Bowl Recipe

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Japanese Pork Rice Bowl (Butadon) Recipe Pork, Pork belly, Asian recipes
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Description

This pulled pork rice bowl recipe is a delicious and easy-to-make dish that is perfect for any meal. The combination of savory pulled pork, fluffy rice, and fresh vegetables makes for a satisfying and flavorful meal that is sure to please everyone at the table.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 4-6 hours.

Ingredients

  • 2 lbs boneless pork shoulder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced green onions
  • 1 lime, cut into wedges

Equipment

  • Slow cooker
  • Large mixing bowl
  • Measuring cups and spoons
  • Cooking pot
  • Sharp knife
  • Cutting board

Method

  1. In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
  2. Rub spice mixture all over the pork shoulder, making sure to coat it evenly.
  3. In a slow cooker, mix together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, and Dijon mustard.
  4. Add the pork shoulder to the slow cooker and spoon some of the sauce over it.
  5. Cover and cook on low for 4-6 hours or until the pork is tender and falls apart easily with a fork.
  6. About 30 minutes before the pork is done, cook the rice according to package instructions, substituting chicken broth for water.
  7. When the rice is done, fluff it with a fork and set aside.
  8. Once the pork is done, remove it from the slow cooker and shred it with two forks.
  9. Return the shredded pork to the slow cooker and mix it with the remaining sauce.
  10. To assemble the rice bowls, scoop some rice into a bowl and top with pulled pork, shredded carrots, shredded cabbage, cilantro, and green onions.
  11. Serve with lime wedges on the side.

Notes

  • Leftover pulled pork can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition Info

  • Calories: 520
  • Protein: 33g
  • Carbohydrates: 70g
  • Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 83mg
  • Sodium: 1039mg
  • Potassium: 829mg
  • Fiber: 3g
  • Sugar: 22g
  • Vitamin A: 5489IU
  • Vitamin C: 16mg
  • Calcium: 84mg
  • Iron: 3mg

Recipes FAQ

  • Can I use a different cut of pork?

    • Yes, you can use a different cut of pork, but keep in mind that the cooking time may vary depending on the cut.

  • Can I use brown rice instead of white rice?

    • Yes, you can use brown rice, but keep in mind that the cooking time may be longer.

  • Can I add other vegetables?

    • Yes, feel free to add any other vegetables you like, such as sliced bell peppers or diced tomatoes.

  • Can I make this recipe in advance?

    • Yes, you can make the pulled pork in advance and store it in the fridge or freezer until ready to use. Just reheat it in the microwave or on the stove before serving.

Recipe Tips

  • For a spicier version, add some chopped jalapeno peppers to the pulled pork.
  • If you don't have a slow cooker, you can cook the pork in a Dutch oven or a large pot on the stove over low heat.
  • Don't skip the fresh cilantro and lime wedges, as they add a bright and zesty flavor to the dish.

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