This meal delivers big Tex-Mex vibes. Tender shredded pork is roasted with tangy tomatillo sauce and served with smoky BBQ rice, peppers, and onions. We finished the dish with a shower of pepper jack cheese for a touch of heat in each bite.
Meal Card: Tomatillo Pulled Pork with Dirty Rice
Ingredients
- 1-2 packages shredded pork
- 1-2 packets tomatillo sauce
- 1-2 packages rice
- 1-2 packages peppers and onions
- 1-2 packets BBQ seasoning
- 1-2 packages pepper jack cheese
Directions
1) Run tomatillo sauce under hot water to thaw. Set pepperjack cheese out on the counter to thaw (if scheduling this meal, place cheese in the fridge to thaw).
2) Open shredded pork and place in a Suvie pan. Cut open tomatillo sauce and pour over the shredded pork. Place pan in the top zone of Suvie.
3) Before opening, tap rice and peppers & onions against the countertop to break up any large pieces. Open rice, peppers, onions into a Suvie pan. Season with olive oil, and BBQ seasoning to taste. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 mins (for 4 servings, Roast for 20 mins)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 39 mins)
5) Remove pans from Suvie. Stir shredded pork and tomatillo sauce together until cohesive. Stir rice, peppers, and onions together and season to taste with salt and pepper. Divide pork, rice, and vegetables between bowls. Top with pepperjack cheese and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 760, Total Fat 33g, Total Carbohydrates 57g, Total Sodium 1660mg, Total Protein 41g.
