Smothered Pork Bowl Recipe
Heaped With Our Parrish Pulled Pork And Smothered In Hearty Bean-N-Greens With Andouille Sausage.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Bean-N-Greens
Serving
Method
Pulled Pork Preparation
- 1
Sear the Pork
In a large skillet, heat olive oil over medium-high heat. Season the pork shoulder with salt and black pepper. Sear the pork for about 4-5 minutes on each side until browned.
- 2
Slow Cook the Pork
Transfer the seared pork to a slow cooker. Add chopped onion, minced garlic, and BBQ sauce. Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir to combine with the sauce.
Bean-N-Greens Preparation
- 4
- 5
Add Greens and Beans
Stir in the chopped kale, black beans, vegetable broth, cumin, paprika, salt, and black pepper. Bring the mixture to a simmer and cook for about 10-15 minutes, until the kale is wilted and tender.
Assembly
- 6
Serve the Bowl
In serving bowls, layer cooked rice or quinoa at the bottom. Top with a generous portion of pulled pork and smother with the bean-n-greens mixture. Garnish with fresh parsley or cilantro before serving.