Leaner Pulled Pork Rice Cooker Recipes

LEFTOVER PULLED PORK SPANISH RICE (MEXICAN RICE)

Steps:

• Heat a large pot over medium-high heat, add olive oil.
• Once the oil is hot add onions and sauté until softened, about 1-2 minutes.
• Stir in corn and continue cooking for another minute or two.
• Add the rice and sauté the rice, stirring frequently until the grains are lightly toasted and fragrant, about 5 minutes. Continue stirring the rice continuously so the rice does not burn.
• Reduce heat to medium and add garlic and sauté briefly, about 30 seconds.
• Stir in salt and spices until rice is coated evenly.
• Stir in roasted chiles and then tomato sauce.
• Once everything is incorporated, slowly pour in the chicken stock.
• Once the liquid begins to boil, cover the pot and reduce to low heat.
• Cook until the all of the liquid is absorbed, about 25-30 minutes.
• Turn off the heat, keep the cover on, and allow the rice to rest for 5 minutes.
• Gently fluff the rice and stir in the shredded pork.
• Garnish with cilantro and serve with lime wedges (optional).

PRESSURE-COOKER CAJUN PORK AND RICE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add green pepper; cook and stir 4-5 minutes or until crisp-tender. Remove pepper and set aside. Press cancel., Mix cumin and chili powder; sprinkle pork chops with 2 teaspoons spice mixture. Place pork in pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. , Stir in chicken broth, breaking up pork into pieces. Select saute setting and adjust for low heat; bring to a boil. Add rice. Cook until rice is tender, 5 minutes longer. Serve with sauteed green pepper.

PULLED PORK AND VEGGIE RICE BOWL

Steps:

• For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!).
• In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll!
• For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving.
• Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes.
• Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls.
• For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.

LEANER PULLED PORK (RICE COOKER)

Steps:

• Combine all in Rice cooker.
• Close lid, press cook and let cook for 2 hours or until meat is fall-apart tender.
• Serve with buns and your favorite coleslaw.