Ingredients
Method
- Cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- While the rice sits, make the slaw: in a large bowl whisk the Greek yoghurt, lemon juice, Dijon mustard, salt and black pepper. Add the shredded cabbage and grated carrot and toss until coated, about 1 minute.
- Heat a non-stick frying pan over medium-high heat. Add the pulled pork, smoked paprika, Qetoe Smokey BBQ Sauce and water, and toss for 4 to 5 minutes until the pork is steaming hot right through and the sauce turns sticky and glossy.
- Divide the rice between 2 bowls or meal prep containers. Top with the BBQ pulled pork and the slaw, then scatter over the coriander leaves.
- For meal prep, pack the slaw in a separate container and keep everything in the fridge for up to 3 days. Reheat the pork and rice until piping hot, then add the cold slaw just before eating.
Notes
No leftover pork? Most supermarket delis sell plain cooked pulled pork. Skip the pre-sauced tubs, which are often loaded with sugar, and glaze it yourself with Qetoe Smokey BBQ. Leave the pork untouched in the hot pan for the first minute so the edges catch and crisp.
Qetoe Rice brings the base down to 12.5g carbs per serve, around half the carbs of regular rice, and Qetoe Low Sugar Smokey BBQ Sauce keeps the sticky smoky glaze without the sugar of a regular BBQ sauce.
