Pulled Pork with Coconut Rice and Pineapple Pico
This pulled pork recipe using our Bad to the Bone spice blend is mostly hands-off to prepare and incredibly versatile, from tacos and egg dishes to pizzas, bowls and more. Here we pair it with fragrant coconut rice and fresh pineapple pico de gallo for a dreamy island rice bowl.
Ingredients
- 20 ounces pulled pork (see recipe below)
- 2 cups Jasmine rice
- 1 cup water
- 13½ oz coconut milk
- 1-2 slices fresh ginger
- ½ pineapple, cut into 1/4" cubes
- ¼ cup finely diced red onion
- 2 jalapenos, seeded and finely chopped
- 2 limes, zested and juiced (separate)
- ¼ cup cilantro leaves, chopped
- ½ cup cashews, toasted and roughly chopped
- Kosher salt and freshly ground black pepper
Bad to the Bone Pulled Pork
- 5-6 pounds boneless pork butt
- 4 tbsp Bad to the Bone spice
- 1 cup apple cider vinegar
- 1½ cup chicken stock
- 1 can Coca-Cola
- 2 tbsp kosher salt
Instructions
- Preheat oven to 250℉. Score the fat on the top of the pork in a cross-hatch pattern. Rub with Bad to the Bone spice and salt, coating evenly and rubbing into the spots where you scored. Place pork fat-side up in a tight-fitting roasting pan or Dutch oven. Add stock, vinegar, and Coca-Cola to the bottom of the pan. Cover with lid/foil and slow roast for 3 hours. Remove foil and continue to cook another hour, or until fork tender.
- Remove from the oven and allow to cool in the liquid. Once cool, remove the meat and pull apart with two forks. Add some of the liquid back into the pulled pork to moisten. Check for seasoning.
- Rinse the rice with cold water until it runs mostly clear to remove some of the starch.
- Heat the coconut milk and water in a saucepan with the slices of ginger and a pinch of salt until simmering. Stir in the rice, reduce the heat to low and cover with a tight fitting lid. Cook 20 minutes, or until rice is tender and has absorbed the liquid. Alternatively, place ingredients in a rice cooker and cook until done.
- Meanwhile, make the salsa. Combine pineapple, red onion, jalapeno, lime juice and cilantro in a bowl. Stir to combine. Season with salt and pepper.
- Add the lime zest to the cooked rice and fluff. Serve topped with pulled pork and pineapple salsa. Garnish with cashews.
Chef Tips!
Pulled pork can be made ahead and reheated as needed. It also freezes well in airtight bags or containers.