Cherry & Dennis Recipes
American Pulled Pork and Coleslaw Rice Bowls
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Recipe overview
American Pulled Pork and Coleslaw Rice Bowls is organised into clear home-kitchen steps with truthful food states, heat levels and timings for a helper to follow.
01
Ingredients
Main ingredients
- 1000 g pork shoulder
- 300 g white rice
- 220 ml barbecue sauce
- 300 ml chicken stock
- 350 g Cabbage
- 1 carrot
- 100 g mayonnaise
Seasoning
- 1 tbsp white vinegar
- 1 tsp paprika
- 1 tbsp cooking oil
- 1 tsp salt
- 1 tsp black pepper
02
Tools
- knife
- cutting board
- pot
- lid
- tongs
- fork
- rice cooker
- mixing bowl
- colander
- serving bowl
03
Steps
Step 1
Season pork shoulder
Season pork shoulder. Use 1000 g pork shoulder, 1 tsp paprika, 1 tsp salt, 1 tsp black pepper. Rub the stated seasoning evenly over every surface with no salty patches.
Step 2
Brown pork
Brown pork. Use 1 tbsp cooking oil, 1000 g pork shoulder, over medium-high heat, work for 10 minutes. Work in batches and turn until every side has a deep golden-brown crust.
Step 3
Add stock and barbecue sauce
Add stock and barbecue sauce. Use 300 ml chicken stock, 220 ml barbecue sauce, over medium heat. Scrape every browned bit from the base until the liquid is even and beginning to simmer.
Step 4
Braise covered until tender
Braise covered until tender. Use 1000 g pork shoulder, 300 ml chicken stock, 220 ml barbecue sauce, at a gentle simmer, work for 120 minutes. A fork slides in easily and the fibres pull apart while remaining moist.
Step 5
Shred tender pork
Shred tender pork. Use 1000 g pork shoulder, off the heat. Pull all cooked meat into short even shreds with two forks and discard large fat pieces.
Step 6
Reduce and coat pork
Reduce and coat pork. Use 1000 g pork shoulder, 220 ml barbecue sauce, over medium heat, work for 10 minutes. Reduce until the sauce clings to the shreds with no watery pool in the pan.
Step 7
Cook rice
Cook rice. Use 300 g white rice, over low heat, work for 20 minutes. Rinse until the water runs clear, add fresh water 1.5 cm above the rice, then cook until absorbed and the tender grains remain separate; fluff off heat.
Step 8
Shred cabbage and carrot
Shred cabbage and carrot. Use 350 g cabbage, 1 carrot. Make fine even shreds and discard the hard core.
Step 9
Mix slaw dressing
Mix slaw dressing. Use 100 g mayonnaise, 1 tbsp white vinegar. Whisk until completely smooth with no mayonnaise lumps or separated oil.
Step 10
Toss coleslaw
Toss coleslaw. Use 350 g cabbage, 1 carrot, 100 g mayonnaise, 1 tbsp white vinegar. Fold from the bottom until every shred is lightly coated but still crisp.
Step 11
Build rice bowls
Build rice bowls. Use 300 g white rice, 1000 g pork shoulder, 350 g cabbage, 1 carrot. Divide into 4 bowls, each with one quarter of the rice, meat and slaw kept in distinct layers.
Step 12
Serve pulled pork bowls
Serve pulled pork bowls. Use 300 g white rice, 1000 g pork shoulder, 350 g cabbage, 1 carrot. Serve immediately with hot rice and pork distinct from the cold slaw so the temperature and texture contrast remains.
Common mistakes
- Crowding the pork during browning leaves it grey and weakens the gravy flavour.
- Pulling the pork while fierce steam is rising risks burns and produces uneven shreds.
- Mixing hot pork into the cold slaw too early wilts the cabbage.
Tips
Braise until a fork enters easily while the pork fibres remain moist.
Keep the hot rice and pork separate from the cold crisp slaw in every bowl.
