Shortcut Southern Pulled Pork Rice Bowl
with Slaw & Herby Mayo
In this easy 4-stepper, you'll create a delicious meal with the umami kick of our sweet and savoury glaze coating the pulled pork and veggies to perfection. Lay it all down on a bed of fluffy rice and you can thank us later!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1
Capsicum
250 g
Pulled Pork
1 packet
Slaw Mix
1 tin
Sweetcorn
1 packet
Worcestershire Sauce
(May be present: Soy.)
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
Cooking Steps
• In a medium heatproof bowl, microwave basmati rice until steaming, 2-3 minutes.
• Meanwhile, thinly slice capsicum. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and capsicum, tossing, until tender, 4-5 minutes. • Add Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. TIP: Cover the frying pan with a lid if the kernels are “popping out”.
• Stir in pulled pork, the butter and a splash of water, then simmer until slightly thickened, 1-2 minutes. Season to taste. • Meanwhile, in a large bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Stir mild chipotle sauce through the pulled pork mixture until well combined. • Divide rice between bowls. Top with Southern pulled pork and slaw. • Drizzle with dill & parsley mayonnaise. Enjoy!
