Barbecue Bowls with Pulled Pork and Alabama White Sauce
Ingredients
- 2 cups long-grain white rice
- 1 (16-oz) container fully cooked sauceless pulled pork
- 1 (15-oz) can baked beans
- 1 (12-oz) pkg frozen whole kernel corn
- 1 cup mayonnaise
- ½ cup white vinegar
- 1½ tsp sugar
- 1½ tsp fresh lemon juice
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 1 (16-oz) pkg tricolor coleslaw
- ½ (16-oz) jar dill pickle chips
Instructions
- Cook rice according to package directions; season with salt and pepper to taste. Divide rice among 6 shallow bowls.
- Meanwhile, heat pork, beans, and corn according to package directions; spoon over rice.
- Whisk together mayonnaise, vinegar, sugar, lemon juice, black pepper, and cayenne in a small bowl. Pour ½ cup mixture into a large bowl; add slaw, and toss.
- Spoon slaw over rice bowls. Drizzle with desired amount of remaining white sauce. Serve with pickles.
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