Pulled Pork & Rice Bowls (Open Fire)
Richard Fagan • July 25, 2026
Equipment Cast-iron skillet or pot, long-handled spoon
Ingredients (4 servings)
- 1–2 cans Canned Pulled Pork
- 2–3 cups cooked Augason Farms Brown/White Rice or Thai Jasmine Rice
- 1 cup Black Beans (cooked)
- 1 cup Augason Farms Sliced Carrots or VegMedley Blend (rehydrated)
- Optional: Tomato Sauce or Tomato Chunks & Garlic for sauciness
Directions
- Heat pulled pork with a splash of tomato sauce in the skillet over medium coals.
- Warm rice, beans, and rehydrated carrots in the same skillet or a second pot.
- Serve pork over rice with beans and carrots.
Nutrition (approx. per serving)
- Calories: 500–580
- Protein: 28–34 g
SHTF Nutrient Highlights High protein from pulled pork. Rice provides energy and B vitamins. Beans add iron and fiber. Carrots contribute Vitamin A.
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