Carolina Pork Bowl Recipe
smoked pork, mexican rice, borracho or black beans, carolina bbq sauce, pico
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Ingredients
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Meat
Rice
Beans
Sauce
Toppings
Method
Preparation of Ingredients
- 1
Prepare the Smoked Pork
If not already cooked, smoke a pork shoulder at 225°F (107°C) for about 8-10 hours, until tender. Shred the pork using two forks.
- 2
Cook the Mexican Rice
In a saucepan, heat 1 tablespoon of oil over medium heat. Add 1 cup of rice and toast for 2-3 minutes. Add 2 cups of water, 1 teaspoon of salt, and 1 teaspoon of cumin. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is tender.
- 3
Prepare the Beans
If using canned beans, rinse and drain them. If making borracho beans from scratch, soak dried beans overnight and cook them with beer, onion, and spices until tender.
- 4
Make the Pico de Gallo
Combine diced tomatoes, diced onions, chopped cilantro, and lime juice in a bowl. Add salt to taste and mix well.
Assembling the Bowl
- 5
Layer Ingredients
In a large bowl, start by adding a base of Mexican rice, followed by a generous portion of shredded smoked pork.
- 6
Add Beans
Spoon the borracho or black beans over the pork.
- 7
Drizzle BBQ Sauce
Pour the Carolina BBQ sauce over the top of the beans and pork.
- 8
Finish with Pico
Top the bowl with a cup of pico de gallo for freshness and flavor.
- 9
Serve
Serve immediately, and enjoy your Carolina Pork Bowl!