Smoky Carolina Gold Rice Bowl with Pulled Pork

Allergens

Egg (mayo), Gluten (if using store-bought barbecue sauce)

Ingredients

• 2 cups Carolina Gold Rice
• 3 cups water or chicken broth
• 1 lb pork shoulder
• 1 cup barbecue sauce
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt

Instructions

1. Combine the rice, water or chicken broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes or until the rice is tender and has absorbed all the liquid. Set aside.
2. Meanwhile, preheat your grill or oven broiler to high heat. Season the pork shoulder generously with salt, black pepper, smoked paprika, brown sugar, cayenne pepper (if using), and a splash of barbecue sauce.
3. Grill or broil the pork for 4 5 minutes per side or until it reaches an internal temperature of 190°F. Remove from heat and let it rest for about 10 minutes before shredding.
4. In a small bowl, mix together the mayonnaise, apple cider vinegar, sugar, and salt to make the coleslaw dressing. Add the coleslaw mix and toss until well coated.
5. To assemble the rice bowl, start with a layer of golden Carolina Gold Rice at the bottom. Top it with pulled pork, tangy coleslaw, and drizzle generously with barbecue sauce.

Chef’s Insight

To enhance the smoky flavor, you can add liquid smoke or smoked paprika to the coleslaw dressing.

Notes

You can adjust the heat level by adding more or less cayenne pepper.