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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
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Ingredients
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3 cups cooked and cooled white rice
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1 tablespoon hot sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 cup bottled barbecue sauce, divided (such as Stubb’s)
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2 tablespoons unsalted butter
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1/4 cup shredded Cheddar cheese, plus more for garnish
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1 cup sauceless pulled pork, hot (such as Curly’s)
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1/3 cup shredded tri-color coleslaw mix
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6 crinkle-cut dill pickle chips, quartered
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2 tablespoons pickled red onions (such as Mezzetta)
Directions
Gather all ingredients.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Stir together rice, hot sauce, garlic powder, onion powder, and 1/2 cup of the barbecue sauce in a medium bowl until thoroughly combined.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Heat butter in a 10-inch nonstick skillet over medium until melted. Add half of the rice mixture to the hot skillet and use a flat spatula to flatten and cover the bottom of the skillet. Sprinkle evenly with Cheddar cheese, then layer remaining rice mixture over the cheese, pressing down to flatten.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Continue cooking over medium until rice sizzles and begins to brown and crisp around edges of skillet, about 6 minutes. Remove from heat.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Place a large plate upside down over skillet. Holding both firmly, flip the skillet over so the rice is on the plate. Gently slide rice back into skillet. Cook over medium until a crust begins to form and edges are crisp, about 5 minutes.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Stir together pork and 6 tablespoons of the barbecue sauce in a small bowl until combined.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Slide rice onto a large plate. Top rice with pulled pork and drizzle with remaining 2 tablespoons barbecue sauce. Top with coleslaw, dill pickle chips, pickled onions, and additional Cheddar.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
I Made It
Nutrition Facts (per serving)
463
Calories
13g
Fat
74g
Carbs
12g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
463
% Daily Value *
Total Fat
13g
17%
Saturated Fat
6g
30%
Cholesterol
39mg
13%
Sodium
1221mg
53%
Total Carbohydrate
74g
27%
Dietary Fiber
2g
8%
Total Sugars
32g
Protein
12g
23%
Vitamin C
5mg
5%
Calcium
123mg
9%
Iron
3mg
14%
Potassium
423mg
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
