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Southern Barbecue Bowl

Photo: Hector Sanchez Styling: Lydia Purcell

Yield

Serves 1

This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Southern Barbecue bowl must-haves such as pinto beans, charred corn, and roasted pork shoulder top brown rice.

Ingredients

  • 1/2 cup cooked bulgur
  • 1/2 cup oil-based coleslaw
  • 1/3 cup unsalted pinto beans
  • 1/4 cup charred corn
  • 4 bread-and-butter pickle slices
  • 2 ounces roasted pork shoulder
  • Tangy White Sauce:
  • 1 tablespoon cider vinegar
  • 2 teaspoons canola mayonnaise
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt

Nutrition Information

  • calories 395
  • fat 13.5 g
  • satfat 2.9 g
  • monofat 7.1 g
  • polyfat 2.7 g
  • protein 24 g
  • carbohydrate 44 g
  • fiber 10 g
  • cholesterol 54 mg
  • iron 3 mg
  • sodium 403 mg
  • calcium 90 mg
  • sugars 9 g
  • Est. Added Sugars 5 g

How to Make It

  1. Top cooked bulgur with coleslaw, pinto beans, corn, pickle slices, and roasted pork.

  2. In a small bowl, combine vinegar, mayonnaise, pepper, and salt, stirring well with a whisk. Drizzle over bowl.