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Chipotle pulled pork with black bean rice recipe
Chipotle pulled pork with black bean rice recipe
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Fiber-rich one-pan meal with tender pulled pork and gooey melted cheese.
Ingredients:
  • 500g pork shoulder, halved lengthways
  • 765.00 gm vegetable stock
  • 30.00 ml chipotle chillies in adobo sauce, finely chopped
  • 1 dried bay leaf
  • 200.00 gm medium-grain white rice
  • 400g can black beans, drained, rinsed
  • 125g can corn kernels, drained
  • 40.00 ml sliced pickled jalapeños
  • 125.00 ml grated tasty cheese
  • 1 tomato, finely diced
  • Fresh coriander sprigs, to serve
  • Baby cos leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Heat 2 teaspoons of oil in a 24cm round (base) shallow flameproof baking dish over medium-high heat. Season the pork with salt and pepper, then brown each side for 2 minutes. Add stock, chipotle, and bay leaf and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 hour and 30 minutes.
  • Gently move the pork to a plate. Pour the liquid into a large heatproof jug. Remove and discard the bay leaf. Use two forks to shred the pork.
  • Heat the remaining oil in a baking dish over medium-high heat until hot. Add the onion and cook, stirring, for about 4 minutes, or until it turns golden brown. Stir in the rice until it is well coated in the oil. Add the beans, corn, pork, and 1 3⁄4 cups of cooking liquid. Mix everything well and bring to a boil. Reduce the heat to medium, cover the dish, and let it cook for 15 minutes without removing the lid. Allow it to stand for 2 minutes before serving.
  • Preheat the grill on high until it's nice and hot. Place the pork on the grill, add jalapeños and cheese on top. Grill for 3 to 4 minutes or until the cheese is melted. Sprinkle with tomato and coriander. Serve alongside baby cos leaves and lime wedges. Enjoy!

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