Jeff Mauro’s Pulled Pork and Veggie Rice Bowl | The Kitchen | Food Network

Jeff serves mouthwatering with , and avocado for a colorful and filling meal in a bowl!
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Pulled Pork and Veggie Rice Bowl
THANKS TO JEFF MAURO
Level: Easy
Total: 16 hr 30 minutes (consists of marinating time).
Active: 30 min.
Yield: 4 servings.

Active ingredients.

Pulled Pork:.

One 3- to 4-pound boneless pork shoulder or Boston butt, with fat cap.
3 tablespoons preferred barbecue rub, such as Mauro Provisions BBQ Chip Dust or Black Powder Rub, plus additional for broiling and serving.
1 cup barbecue sauce.

Rice:.

2 cups long-grain white rice.
1/2 teaspoon kosher salt.

Bowl:.

Nonstick cooking spray, for the bowl.
2 avocados, thinly sliced and fanned out.
1 cup carefully diced .
1 cup carefully diced pineapples.

Directions.

Unique devices: a 6-quart sluggish cooker.

For the pulled pork: Utilizing a sharp knife, score the fat cap into a crosshatch pattern. Rub the whole shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the fridge over night (this step can be avoided, but it truly makes the pork incredibly delicious, so try to plan ahead!).

In a medium bowl, whisk together the barbecue sauce and 1 cup water. Location the pork in a 6-quart slow cooker and pour the sauce around it. Set the sluggish 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 make sure absolutely nothing is adhering to the bottom. Cover and simmer on very low for about 20 minutes. Get rid of from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving.

Once the pork is exceptionally fork tender, position an oven rack in the lower third of the oven and pre-heat the broiler on low. Transfer the pork, fat-side up, to a flat pan. Reserve the cooking liquid. Dust the pork with a little bit more rub and broil till the fat is crispy, about 4 minutes.

Transfer the pork to a cutting board. Get rid of the crispy fat and reserved. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until all set to put together the bowls.

For the bowl: Spray a small bowl with nonstick spray. Load some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a good portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then set up the carrots and individually on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.

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Jeff Mauro's Pulled Pork and Veggie Rice Bowl|The Kitchen area|Food Network.

Jeff Mauro's Pulled Pork and Veggie Rice Bowl | The Kitchen | Food Network

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About the Author: Yvette Cook

26 Comments

  1. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  2. I don’t agree with the plating, the carrots should have at least been blanched, and the pineapple could have been under the broiler caramelizing the sugars and making it look better on presentation.

  3. WOW!! That looks ridiculously yummy 🤤!! The bite she took showcasing everything in the bowl was such a great depiction of the ingredients, I could almost taste it. Except I couldn’t 😫.

    1. Hello Jeannie, how are you doing today, hope you’re fine and safe from the Virus?

  4. Your dad will love you for eating your meat and mom for eating your veggies, you can not loose. And your tummy will love you for everything. Lucky guy, nice bowl and video. Thanks.

  5. I’m making a pork butt on the smoke today and won’t get to eat it until tomorrow. This isn’t a bad idea for dinner tomorrow.

  6. Great timing for Jeff! Which is always quite perfect condition for cooking! 🍳🔪 It’s always great for The Kitchen!

    1. Hello Allen, how are you doing today, hope you’re fine and safe from the Virus?

  7. Okay, so this looks like an incredible delicious dish, why didn’t you sear the pork before the slow cook?? Alex is a top notch chef, one of the best in America and can run circles around you, yet she’s prepping carrots like a novice. This video is a sad take on what a poke bowl should be.

    1. Hello Jessie, how are you doing today, hope you’re fine and safe from the Virus?

    1. Hello Olivia, how are you doing today, hope you’re fine and safe from the Virus?

  8. What the hell happened to the food network? This is one of the saddest videos I’ve ever seen.

    1. I think they’re trying to make everybody happy and not to offend anybody. But yeah I used to love the food network.

  9. Jeff is clueless. He should have given the first tasting bowl with a nice big piece of the bark to Alex for doing all the work.

  10. Your recipe is amazing and will be go very high of course it will be very tasty to eat I love it I will definitely try it you will tell me in the comment how do you like my recipes ☺️💖🤝🥰

  11. If I were Alex.. would’ve quit a long time ago.. was never a fan of hers but.. pretty degrading

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