Pulled pork with Mexican rice | Australian Pork

Ingredients

• 1.5kg pork scotch
• 2 tbsp (30g) brown sugar
• 2 tbsp (30g) salt
• 2 tbsp (30g) cumin
• 2 tsp (10g) onion powder
• 2 tsp (10g) garlic powder
• 1 tsp (5g) cayenne pepper
• 2 tsp (10g) smoked paprika
• 1 ½ cups (375 ml) chicken stock
• 2 tbsp (40 ml) worcestershire sauce
• 2 tbsp (40 ml) cooking oil
• 4 tbsp (80 ml) American mustard
• ½ cup (125ml) BBQ Sauce
• 1 tbsp (20ml) apple cider vinegar
• 1 brown onion, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• ½ tsp (2.5g) cumin
• 1 cup (250g) cauliflower rice
• ½ cup(125ml) tomato passata
• ½ cup (125g) frozen peas
• Oil for cooking.
• To create dry rub, combine all dry spices, mix well.
• Cut the pork scotch into quarters.
• Coat the quarters with American mustard and then evenly dust with the mixed dry spices rub.
• Sear each piece of pork in cooker for 2 minutes either side, remove and set aside.
• Once the meat is removed add ½ of the chicken stock to deglaze cooker using a spoon to lift all the caramelisation to add flavour. Then add remanding chicken stock and Worcestershire sauce.
• Evenly position pork in cooker, set on high for 4 – 6 hours in a slow cooker (the meat is ready once it is easy to pull apart).
• Once cooked remove the meat into a large mixing bowl and shred with two forks.
• To make cauliflower Mexican rice: Heat oil in a pan and cook onion and carrot, until soft.
• Add garlic and cumin and stir through to coat the onion and carrot.
• Add cauliflower rice, frozen peas and passata stir through to heat for 2-4 minutes not to overcook.
• Serve as a burrito bowl with the Pulled pork, guacamole, and sour cream.