Pulled Pork with Rice and Beans

This is also great with TC Farm shredded chicken or a beef roast.


  • 1 TC Farm pork shoulder roast - about 3 lbs.
  • 1 15-oz can kidney beans or dried kidney beans, soaked and cooked (see this article about soaking dried beans)
  • Butter or olive oil
  • 1 small onion, chopped fine
  • 2 cloves garlic, minced
  • 1 1/2 C. long grain white rice
  • 2 T tomato paste
  • 1 T ground cumin
  • 1 T smoked paprika
  • 0 - 2 t chipotle powder (some like it hot)
  • 1 t salt
  • 3 C water
  • Eggs - 1 per serving
  • 2 avocados
  • Cilantro


Cook pork:

  1. At least 8 hours before the meal, sprinkle salt & pepper on the pork shoulder. Put the pork and 1 cup water in a crock pot and cook on low.
  2. Shred the pork when tender and keep warm in crock pot.

Make rice:

  1. Heat oil in a large heavy skillet or stockpot and add onion. Cook until soft, about 5 minutes.
  2. Add garlic and stir for one minute.
  3. Add rice and stir for one minute.
  4. Stir in tomato paste, paprika, cumin, chipotle and salt. When cooking for our spice-adverse kids, we omit the chipotle in the dish and sprinkle it on our own servings later.
  5. Add 3 cups water, bring to a boil. Reduce heat to a simmer, cover and cook until rice is cooked through; about 18 minutes. If your cover isn't tight, add an extra cup of water.
  6. Remove from heat, add beans, let sit while you cook the eggs.

Cook eggs and assemble:

  1. While rice is cooking, slice avocado and chop cilantro.
  2. While rice is sitting, use a separate skillet to fry one egg for each meal serving.
  3. Fluff rice with a fork and mound in a bowl.
  4. Top rice with warm shredded pork, avocado slices, one fried egg, and cilantro. If desired, sprinkle with more smoked paprika or chipotle.
  5. Enjoy!

We like to make a double batch of the rice dish to use as a side for other meals.

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