Pulled pork and rice is a hearty, comforting dish where tender, slow-cooked pork is served over fluffy rice, often with a tangy barbecue sauce. This recipe simplifies the process by cooking the pork in a Dutch oven until it’s fall-apart tender, then serving it over perfectly cooked rice. It’s a versatile meal that’s perfect for weeknight dinners or feeding a crowd, and the leftovers are even better the next day.
Ingredients
- 3 lb (1.4 kg) pork shoulder (also called pork butt), cut into 4 large chunks
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) kosher salt
- 2 tsp (10 g) black pepper
- 1 tbsp (15 g) smoked paprika
- 2 tsp (10 g) garlic powder
- 2 tsp (10 g) onion powder
- 1 tsp (5 g) cayenne pepper (optional)
- 1 cup (240 ml) chicken broth, low sodium
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar
- 2 cups (370 g) long-grain white rice, rinsed
- 3 1/2 cups (840 ml) water
- 1 tsp (5 g) salt
- 1/2 cup (120 g) barbecue sauce (optional, for serving)
Instructions
- Preheat your oven to 300°F (150°C).
- Pat the pork chunks dry with paper towels. In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne if using. Rub this spice mixture all over the pork chunks.
- Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides, about 4-5 minutes per batch. Do not crowd the pan; searing in batches ensures proper browning.
- Return all the pork to the pot. Add the chicken broth, apple cider vinegar, and brown sugar. Stir, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours, or until the pork is fork-tender and easily shreds. The internal temperature of the pork should be at least 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork), but for shredding, it will be much higher, typically around 200°F (93°C).
- While the pork cooks, prepare the rice. In a medium saucepan, combine the rinsed rice, water, and 1 teaspoon of salt. Bring to a boil over high heat. Stir once, reduce the heat to low, cover, and simmer for 15-18 minutes, until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Once the pork is done, remove it from the oven and let it rest in the pot for 15 minutes. Then, using two forks, shred the pork directly in the pot, mixing it with the braising liquid.
- Serve the pulled pork over the cooked rice, drizzled with barbecue sauce if desired.
Tips
- Substitutions: No pork shoulder? You can use pork butt or even a boneless pork loin roast, but note that loin is leaner and may dry out; reduce cooking time to about 2 hours. For a different flavor, try using beef broth instead of chicken.
- Don’t skip the sear: Searing the pork before braising adds deep flavor through the Maillard reaction. It’s a crucial step for the best-tasting pulled pork.
- Shredding tip: For easier shredding, let the pork cool slightly in the liquid. The meat will be less likely to fall apart into mush.
- Common mistake: If your pork is not fork-tender after 3 hours, don’t panic. Return it to the oven, covered, for another 30 minutes and check again. Ovens vary, and larger pieces may need more time.
Serving Suggestions
This pulled pork and rice is a complete meal on its own, but you can round it out with a simple side salad, coleslaw, or steamed green beans. For a Southern twist, serve with a side of collard greens or cornbread. A drizzle of extra barbecue sauce or a sprinkle of fresh chopped parsley or green onions adds a nice finishing touch.
Variations
- Spicy Chipotle: Add 2-3 chipotle peppers in adobo sauce (minced) to the braising liquid for a smoky, spicy kick.
- Honey Garlic: Replace the brown sugar with 2 tablespoons of honey and add 4 minced garlic cloves to the braising liquid.
- Use leftover pulled pork: This recipe is a great way to use up leftover pulled pork. Simply reheat the pork in a skillet with a splash of broth or barbecue sauce, and serve over freshly cooked rice.
Storage and Reheating
Store leftover pulled pork and rice separately in airtight containers in the refrigerator within 2 hours of cooking. The pork will keep for 3-4 days, and the rice for 3-4 days as well. To reheat, place the desired amount in a microwave-safe dish, add a splash of water or broth to keep it moist, and heat until steaming, about 2-3 minutes. Alternatively, reheat in a skillet over medium heat with a little liquid until hot. The pork also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a slow cooker instead of the oven? Yes, absolutely. After searing the pork, transfer it to a slow cooker with the broth, vinegar, and brown sugar. Cook on low for 8-10 hours or on high for 5-6 hours, until tender.
Can I make this in an Instant Pot? Yes. Sear the pork using the sauté function, then add the liquids and cook on high pressure for 60-70 minutes. Let the pressure release naturally for 15 minutes before shredding.
Why is my pork dry? Pork shoulder has enough fat to stay moist, but if you use a leaner cut or overcook it, it can dry out. Make sure you have enough liquid in the pot and that the lid is tight. Also, letting the pork rest in the liquid after cooking helps it reabsorb moisture.
Can I use brown rice instead of white? Yes, but adjust the cooking time and liquid. Brown rice typically needs about 2 1/2 cups of water per cup of rice and takes 40-45 minutes to cook.
Is this recipe gluten-free? The pulled pork itself is gluten-free, but check your barbecue sauce and chicken broth labels, as some brands contain gluten. Use certified gluten-free products if needed.
Can I prepare this ahead of time? Yes, you can make the pulled pork a day or two ahead. Store it in the refrigerator, then reheat gently on the stovetop or in the microwave. Cook the rice fresh for the best texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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