Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, barbeque pulled pork over rice. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Thai recipe for Barbeque Pork on Rice. How it's really made in Thailand. Rice dishes like Barbeque Pork on Rice, known in Thai as Kow Moo Dang, are classic Thai lunch fare.
Barbeque pulled pork over rice is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Barbeque pulled pork over rice is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have barbeque pulled pork over rice using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Barbeque pulled pork over rice:
- Take 2 lb pork shoulder
- Take 1 packages crock pot pulled bbq seasoning mix
- Get 1 1/2 cup brown sugar
- Make ready 1 1/2 cup ketchup
- Take 1 1/3 cup cider vinegar
- Get 1 cup water
- Prepare 2 cup white rice
Most pulled pork rubs keep it simple and stay close to the basics of sugar, salt, and heat. But this barbecue rub adds a great dose of herbs that give the pork a more savory and subtle flavor, taking your pulled pork to the next level. If you intend to use a sauce, add. Only now do you add any barbecue sauce (and any accumulated juices) to the meat.
Steps to make Barbeque pulled pork over rice:
- Cook on low to medium for 4-8 hours
- Add rice and water in a pot and cook for 15 min on medium heat
It might not need sauce at all, and if it does, add only a little at a time. One of the biggest sins of barbecue is to over-sauce perfectly. Pulled pork is so called because of the way that it is served up. As it says, it's literally been pulled apart. Nowadays it can be served chopped or shredded (although traditionalist would probably shun this) but one thing remains true and that is the final presentation - in a bun with barbecue sauce and.
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