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Meat, Busy evenings

Pulled pork bowl with rice and red cabbage

This pulled pork bowl with rice and red cabbage is a complete meal for 4, ready in 2 hours 45 minutes, medium difficulty, at €2.60 per person. The key is the long, covered braise of the pork shoulder, which slowly becomes so tender it shreds on its own with a fork.

This weekend, a pulled pork bowl so tender it falls apart with a fork, with rice, crunchy red cabbage, and fresh herbs.

Pulled pork bowl with rice and red cabbage
Total time
2 h 45
Difficulty
Medium
Cost per person
€2.60
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

The pork shoulder, rubbed with spices and soy sauce, braises for hours in a covered pot until it turns so tender it falls apart with barely any effort. The cooking juices, sweet and smoky, soak into every fiber of the meat and give plain white rice real depth once you spoon it over. Red cabbage marinated in vinegar brings the crunch and tang this rich dish would otherwise be missing.

This is a bowl to make on a Sunday, when you have time to let the oven do the work while you take care of other things. Kids love the shreddy, slightly sweet pork, and everyone can build their own bowl, more or less cabbage, more or less herbs. The next day, leftover pulled pork works just as well in a sandwich as it does over a fresh batch of rice.

The ingredients

4 people

Butcher

  • Boneless pork shoulder 1 kg

Fruits and vegetables

  • Red cabbage 0.5
  • Onion 1
  • Garlic 4 cloves
  • Cilantro 1 bunch
  • Mint 1 bunch

Pantry

  • Riceoften in the pantry 250 g
  • Soy sauceoften in the pantry 3 tbsp
  • Ketchupoften in the pantry 3 tbsp
  • Honeyoften in the pantry 1 tbsp
  • Smoked paprikaoften in the pantry 2 tsp
  • Cider vinegaroften in the pantry 3 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy, Gluten

The step by step recipe

  1. Mix the soy sauce, ketchup, honey, paprika, and crushed garlic, then rub the pork shoulder all over with this mixture.

    Make this marinade the day before if you can, the pork soaks up more flavor.

  2. Brown the shoulder in a Dutch oven with the oil on all sides. 10 min

    Getting a good sear early on builds all the flavor.

  3. Add the sliced onion and a glass of water, cover, and bake at 150°C. 2 h 30

    Keep the lid tightly closed, the pork braises gently in the steam.

  4. Thinly slice the red cabbage and let it marinate with the vinegar, a pinch of salt, and sugar. 15 min

    Massage the cabbage with the salt, it turns tender and bright pink.

  5. Shred the pork with a fork, toss it with the juices, cook the rice, and plate everything with the cabbage and chopped herbs. 11 min

    Moisten the pork with its juices, it won't dry out.

Our tips to get it right

  • Pick a pork shoulder with some marbling, that fat melts during cooking and keeps the meat moist.
  • Check doneness by poking the pork with a fork after 2 hours 30 minutes, it should fall apart with no resistance.
  • Always save a little cooking liquid to spoon over the shredded pork right before serving, even when reheating leftovers.

The variations

  • Swap the pork shoulder for boneless chicken thighs for a quicker cook, about 1 hour in the oven.
  • For a vegetarian version, replace the pork with portobello mushrooms marinated in the same mix and roasted for 30 minutes.
  • For picky kids, serve the pulled pork with just rice and a spoonful of the braising juices, skip the cabbage, and offer it on the side instead.

What to serve it with

  • Corn tortillas for tacos
  • Iced mint tea
  • Quick pickled cucumbers

Storage

Pulled pork keeps for 3 days in the fridge in a sealed container, ideally with a bit of its juices. It freezes well for up to 2 months. Reheat it gently in a skillet or oven with a splash of juice so it doesn't dry out.

Questions about this dish

Can you use a different cut of pork?

Pork tenderloin or loin roast are too lean and dry out during a long braise. Shoulder, with more fat and marbling, is the most reliable cut for tender pulled pork.

Can you make this dish ahead of time?

Yes, you can braise the pork a day ahead and shred it the next day after reheating it in its juices. The marinated red cabbage also keeps well in the fridge for a day.

Does pulled pork freeze well?

Yes, freeze the pulled pork with a bit of its juices in an airtight container for up to 2 months. Thaw it in the fridge, then reheat gently with the lid on.

How do you adapt this recipe for young kids?

Serve the pulled pork over plain rice and set the red cabbage and herbs aside in small bowls. Everyone can then build their own bowl to their taste.

How long does it take to make a pulled pork bowl with rice and red cabbage?

Count 2 h 45 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pulled pork bowl with rice and red cabbage?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pulled pork bowl with rice and red cabbage cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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