Breakfast · Caribbean · 10 min
Caribbean-Style Pulled Pork and Wilted Swiss Chard Breakfast Bowl
- Calories
- 349
- Protein
- 33g
- Carbs
- 29g
- Fat
- 11g
Ingredients
- 143.8 g Pork, fresh, shoulder, lean only, raw
- 150g Rainbow Swiss Chard
- 22.8 g Jasmine Rice with Red & Wild Rice
- 10g Fresh Cilantro
- 75.8 g Pomodorina with Fresh Basil Pasta Sauce
Method
- 01Preheat your oven to 325 deg F (165 deg C). Place the lean pork shoulder in a small baking dish with a splash of water, cover tightly with foil, and braise for 2 hours until it pulls apart easily with a fork.
- 02Once tender, shred the pork into bite-sized strands using two forks. Discard any excess rendered fat.
- 03In a small pot, simmer the jasmine/red rice blend in double the water until fluffy, about 18 minutes.
- 04In a skillet, gently warm the Pomodorina sauce over low heat. Add the shredded pork and stir to coat, letting the flavors marry for 3-4 minutes.
- 05In the same skillet, fold in the rainbow Swiss chard. The residual heat and steam will wilt the leaves until they turn a vibrant, glossy dark green.
- 06To plate: Spoon the cooked rice into a bowl. Top with the saucy pulled pork and chard mixture. Garnish generously with freshly chopped cilantro. The dish should look colorful and smell deeply savory and herbaceous.
Cook it with the whole plan around it
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