This pulled pork rice bowl is super nourishing, tasty and hearty! It is a great way to use your leftover pulled pork, and it's perfect for a delicious dinner or meal prep. Gluten-free & dairy-free.
Mmm where do I start? I love juicy pulled pork and cooking a big batch of recipes like this pulled pork or this pulled BBQ beef brisket, that then allow me to make so many different dishes. Like leftover pork tacos, this pulled pork rice bowl, pulled pork burrito bowls or pulled pork nachos! You can use pork shoulder or pork butt to make your pork extra delicious.
For more healthy bowls and delicious meal inspo, you might also want to check my green salad with chicken or my satay chicken buddha bowl.
Jump to:
- Pulled Pork Rice Bowls: Ingredients
- How To Make This Pulled Pork Rice Bowl
- Pulled Pork Rice Bowls: Substitutions & Variations
- Equipment
- Storage
- Top Tip To Make The Best Pulled Pork Rice Bowls!
- Pulled Pork Rice Bowls: FAQ's
- Conclusion
- Related Pulled Pork Recipes
- Love This Recipe? Let's Stay Connected!
- BBQ Pulled Pork Rice Bowl Recipe With Lime
- See what other people think about this recipe!
Pulled Pork Rice Bowls: Ingredients
- White rice (long grain rice is my preferred)
- Sweet potatoes diced
- Purple cabbage thinly sliced
- Carrot grated
- Canned kidney beans drained
- Pulled pork
- Extra virgin olive oil (EVOO)
- Lime juice
- Lime wedges
- Salt
- Ground pepper
- Pickled red onions
- Fresh coriander chopped
See recipe card for quantities.
How To Make This Pulled Pork Rice Bowl
The best part is that this healthy pulled pork rice bowl is made with my leftover pulled pork, so it is ready in no time!
1. Boil the rice as per packet instructions.
2. Roast the sweet potatoes: preheat the oven at 220 degree Celsius. Lay a baking tray with baking paper, and transfer the sweet potato cubes. Add a pinch of ground pepper and salt, and combine with the hands (optional to add a drizzle of olive oil too). Spread around the tray, and bake for 15-20 minutes until soft.
3. Prepare the coleslaw: in a large bowl, combine the shredded cabbage, shredded carrot, lime juice, drizzle of olive oil, ground pepper and a pinch of salt. You could also just use shredded carrots instead, if you don't have cabbage.
4. Mash the avo: put the avocado in a small bowl, and mash with a fork. Optional to add a pinch of salt and lime juice.
5. Heat the pulled pork: either on a medium saucepan, large skillet or in the microwave.
6. Prepare the pulled pork rice bowl: put the rice, kidney beans, coleslaw and sweet potatoes in a salad plate as per the photo. Each ingredient should take ¼ of the plate. Add the smashed avo and onion pickles between the rice and the beans. Add the pulled pork on top in the middle of the plate. Finish off with some coriander and lime wedges.
Pulled Pork Rice Bowls: Substitutions & Variations
There are so many ways to substitute and add variations to your pulled pork bowls! Here are some ideas:
Sauce & Seasoning Substitutions
BBQ Sauce: I use BBQ pulled pork, if you have plain pulled pork though, add low-sugar barbecue sauce to it, or make this healthy BBQ sauce from scratch!
Sriracha Mayo: If you want to add a creamy and spicy element to your bowl, consider drizzling some sriracha mayo over the ingredients. Combine 3 tablespoon mayo + 2 teaspoon sriracha. Save the leftover in the fridge.
Smoked Paprika: Enhance the smoky flavor of the pulled pork by incorporating smoked paprika into the seasoning mix.
Hot Sauce: If you like a spicy kick, add some hot sauce to your pulled pork rice bowl. It will add an extra layer of heat and flavor.
Topping Substitutions
Leafy Greens: Instead of coleslaw, you can use leafy greens like spinach, arugula, or lettuce to create a lighter version of the dish.
Fresh Vegetables: get creative and use the fresh veggies you have at home, like cherry tomatoes, roasted bell pepper or zucchini!
Fresh Pineapple: it's a great addition for a fresh fruity touch.
Protein Options: While pulled pork is the star of this dish, you can experiment with other proteins like chicken, beef, or even tofu to suit your preferences or dietary restrictions.
Carbohydrate Substitutions
Quinoa: Swap out the white rice for quinoa if you're looking for a protein-packed alternative.
Hot Sauce: If you like a spicy kick, add some hot sauce to your pulled pork rice bowl. It will add an extra layer of heat and flavor.
Beans: While kidney beans are used in this recipe, you can switch them out for black beans, chickpeas, or kidney beans. Customize it to your taste!
Potatoes: If you're not a fan of sweet potatoes, you can use regular potatoes or any other roasted vegetable of your choice.
Brown Rice: For a nuttier alternative to white rice, you can use brown rice. It's a great choice for those seeking whole grains and added fiber.
Cauliflower Rice: For a low-carb alternative, substitute white rice with cauliflower rice. It's a great option for those looking to reduce their carb intake.
Equipment
All you need to make pulled pork rice bowls are...
- Knife and chopping board
- Grater
- Large mixing bowl
- Small bowl
- Small pot to boil the rice
- Oven and baking tray
- Slow cooker or pot with lid (for pulled pork, if not already made)
Storage
Leftover ingredients? Happy days! Store in an airtight container in the fridge in individual containers if possible.
You could also use a large container to store them all together, but try not to mix them, as you might want to heat up the rice, pork or sweet potatoes.
Top Tip To Make The Best Pulled Pork Rice Bowls!
Be generous with the amount of pulled pork!! For this rice bowl, I usually aim for around 150 grams per person.
Pulled Pork Rice Bowls: FAQ's
What Is The Difference Between Pulled Pork and Shredded Pork?
Pulled pork is cooked slowly, often in a slow cooker, until it's tender enough to be 'pulled' apart with forks, typically using pork shoulder or pork butt. It's known for its tenderness and flavor depth. Shredded pork is cooked pork that's been shredded and can be made from various cuts, not necessarily requiring a slow cooking process.
Do you drain pulled pork before shredding?
Whether to drain pulled pork before shredding depends on the recipe and personal preference. Retaining the juices can keep the pork moist and flavorful, especially if cooked with flavorful liquids like barbecue sauce. However, excessive liquid or fat may be drained to prevent the meat from being soggy.
Should you shred pulled pork hot or cold?
You should shred pulled pork when it is hot. After cooking, the meat is at its most tender and soft, making it easier to pull apart. The heat helps the fibers of the meat separate more easily, allowing for easier shredding with forks or shredding tools. If the pork cools down too much, it can become tougher and more difficult to shred effectively.
Conclusion
In conclusion, this Pulled Pork Rice Bowl recipe is a fantastic way to repurpose leftover pork into a healthy, hearty, and customizable meal. It's not only a delicious dish but also a versatile one, allowing for various substitutions and additions to cater to different tastes and dietary needs.
Whether it's switching the type of protein, changing the base from rice to quinoa or cauliflower rice, or adding a zesty sauce like sriracha mayo, there's a version of this bowl for everyone. It's perfect for a quick dinner or for meal prepping for the week.
The key to the best experience with this dish? Don't hold back on the pulled pork! Generosity is the secret ingredient here. So next time you find yourself with some leftover pulled pork, remember this recipe and give it a try. It's a nourishing, flavorful, and satisfying way to enjoy a classic favorite in a new and exciting form.
Related Pulled Pork Recipes
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BBQ Pulled Pork Rice Bowl Recipe With Lime
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main course
- Cuisine: Australian
- Diet: Gluten Free
Description
This pulled pork rice bowl is super nourishing, tasty and hearty! It is a great way to use your leftover pulled pork, and it's perfect for meal prep. Gluten-free & dairy-free.
Ingredients
¾ cup white rice
1 medium sweet potato diced
1 medium carrot peeled & grated
⅙ of purple cabbage thinly sliced
Juice of ¼ lime
Drizzle of olive oil
1 cup of kidney beans drained
300g pulled pork
½ avocado
Fresh coriander chopped
Salt
Ground pepper
Instructions
- Boil the rice as per packet instructions.
- Roast the sweet potatoes: preheat the oven at 220 degree Celsius. Lay a baking tray with baking paper, and transfer the sweet potato cubes. Add a pinch of ground pepper and salt, and combine with the hands (optional to add a drizzle of olive oil too). Spread around the tray, and bake for 15-20 minutes until soft.
- Prepare the coleslaw: in a large bowl, combine the shredded cabbage, shredded carrots, lime juice, drizzle of olive oil, ground pepper and a pinch of salt.
- Mash the avo: put the avocado in a small bowl, and mash with a fork. Optional to add a pinch of salt and lime juice.
-
Heat the pulled pork: either on a medium saucepan or in the microwave.
- Prepare the pulled pork rice bowls in two plates: put the rice, kidney beans, coleslaw and sweet potatoes in a salad plate as per the photo. Each ingredient should take ¼ of the plate. Add the smashed avo and onion pickles between the rice and the beans. Add the pulled pork on top in the middle of the plate. Finish off with some coriander and lime wedges.
Notes
- Be generous with the amount of pulled pork!
- Save the leftover coleslaw in the fridge
- A bit of sriracha mayo is a great addition – combine 3 tablespoon mayo + 2 teaspoon sriracha. Save the leftover in the fridge.
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