BBQ Pork Crispy Rice Recipe

Name: BBQ Pork Crispy Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 cups cooked and cooled white rice; 1 tablespoon hot sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup bottled barbecue sauce, divided (such as Stubb’s); 2 tablespoons unsalted butter; 1 ounce Cheddar cheese, shredded (about 1/4 cup), plus more for garnish; 1 cup (6 ounces) sauceless pulled pork, hot (such as Curly’s); 1/3 cup shredded tri-color coleslaw mix (from 1 [16 ounce] package); 6 crinkle-cut dill pickle chips, quartered (from 1 [16 ounce] jar); 2 tablespoons pickled red onions (from 1 [12 ounce] jar) (such as Mezzetta)

Cook Time: 20 minutes

Ingredients

3 cups cooked and cooled white rice
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup bottled barbecue sauce, divided (such as Stubbs)
2 tablespoons unsalted butter
1/4 cup shredded Cheddar cheese, plus more for garnish
1 cup sauceless pulled pork, hot (such as Curlys)
1/3 cup shredded tri-color coleslaw mix
6 crinkle-cut dill pickle chips, quartered
2 tablespoons pickled red onions (such as Mezzetta)

Directions

Gather all ingredients.
In a medium bowl, stir together rice, hot sauce, garlic powder, onion powder, and 1/2 cup of the barbecue sauce until thoroughly combined.
Heat butter in a 10-inch nonstick skillet over medium heat until melted. Add half of the rice mixture to the skillet, using a flat spatula to flatten and cover the bottom of the skillet.
Sprinkle evenly with Cheddar cheese, then layer the remaining rice mixture over the cheese, pressing down to flatten.
Continue cooking over medium heat until rice sizzles and begins to brown and crisp around the edges, about 6 minutes. Remove from heat.
Place a large plate upside down over the skillet. Holding both firmly, flip the skillet over so the rice is on the plate. Gently slide the rice back into the skillet.
Cook over medium heat until a crust begins to form and the edges are crisp, about 5 minutes.
In a small bowl, stir together the pulled pork and 6 tablespoons of the barbecue sauce until well combined.
Slide the rice onto a large plate. Top with the pulled pork and drizzle with the remaining 2 tablespoons of barbecue sauce.
Top with coleslaw, dill pickle chips, pickled onions, and additional Cheddar cheese.
Enjoy!

Nutrition Facts (per serving)

Calories: 463
Total Fat: 13g (17%)
Saturated Fat: 6g (30%)
Cholesterol: 39mg (13%)
Sodium: 1221mg (53%)
Total Carbohydrates: 74g (27%)
Dietary Fiber: 2g (8%)
Total Sugars: 32g
Protein: 12g (23%)
Vitamin C: 5mg (5%)
Calcium: 123mg (9%)
Iron: 3mg (14%)
Potassium: 423mg (9%)

BBQ Pork Crispy Rice Recipe

The Story Behind BBQ Pork Crispy Rice

BBQ Pork Crispy Rice is a contemporary twist on traditional comfort foods, combining the smokiness of American barbecue with the satisfying crunch of pan-fried rice. While its exact origins are difficult to trace, this dish likely emerged in the southern United States, where pulled pork and barbecue sauces are deeply rooted in local cuisine. The addition of crispy rice adds a modern, playful texture, appealing to home cooks and restaurant chefs alike who enjoy fusing familiar flavors with inventive techniques.

Regional Characteristics

This dish reflects the culinary traditions of Southern America, particularly the Carolinas and Tennessee, regions famous for their distinctive barbecue styles. The pulled pork is typically slow-cooked and coated in a sweet, tangy sauce, a hallmark of these areas. While the original BBQ Pork Crispy Rice recipe may incorporate elements from other regionslike tangy pickled onions from the Midwest or cheddar cheese reminiscent of Northern comfort foodsit remains quintessentially Southern in its use of smoky pork and bold flavors.

How It Differs from Similar Dishes

BBQ Pork Crispy Rice stands out from traditional barbecue or fried rice dishes. Unlike standard pulled pork sandwiches, it features a crispy rice base instead of bread, giving a satisfying textural contrast. Compared to classic Asian fried rice, this recipe emphasizes barbecue flavors rather than soy sauce or sesame oil, blending Western and Asian-inspired elements. The layering of cheese, coleslaw, and pickles creates a multidimensional flavor profile not commonly found in either barbecue plates or simple rice dishes.

Where Its Commonly Served

This dish is versatile in presentation, often served as a casual main course at home or as a shareable appetizer in modern gastropubs and barbecue restaurants. It also appears in fusion food events and comfort food menus where chefs experiment with textures and bold combinations. The visual appeal of golden-brown crispy rice topped with colorful coleslaw and pickled garnishes makes it an attractive option for social dining and family gatherings.

Interesting Facts

The crispy rice technique is inspired by Asian culinary traditions, particularly dishes like Korean nurungji or Chinese scorched rice, highlighting cross-cultural influences.
Many chefs recommend using day-old rice for better crispiness, as freshly cooked rice tends to stick and clump.
The combination of barbecue sauce with cheddar cheese creates a sweet-and-savory layer, offering a flavor contrast similar to the classic Southern cheese and pork pairing.
BBQ Pork Crispy Rice is an adaptable dish that can accommodate various toppings, from kimchi and pickled vegetables to spicy aioli, making it a canvas for creativity.
Its growing popularity in American food media showcases a trend of reimagining comfort food classics with a modern, Instagram-friendly presentation.

FAQ about BBQ Pork Crispy Rice Recipe

Yes, you can store any leftover BBQ Pork Crispy Rice in an airtight container in the refrigerator for up to 3 days. To reheat, use a nonstick skillet over low heat to maintain the crispy texture, or reheat it in the microwave, though the rice might lose some crispiness.

You can prepare the rice mixture and store it in the refrigerator for up to a day before cooking. However, for the crispiest result, it’s best to cook the rice just before serving.

Any favorite barbecue sauce will work, but a thicker sauce like Stubb’s or your preferred brand is ideal for this recipe. You can also experiment with a sweeter or spicier sauce depending on your taste.

Yes! If you prefer a different protein, you can substitute the pulled pork with shredded chicken, beef, or even tofu for a vegetarian version. Make sure the protein is hot before adding it to the rice.

If you don’t have pickled red onions, you can use regular red onions that are thinly sliced and lightly pickled in vinegar and sugar for a few hours. Alternatively, you can use other pickled vegetables like jalapeños or cucumbers for a different flavor profile.

Yes, you can cook the rice in advance. Just make sure to let it cool completely before storing it in the fridge. Cold rice is easier to work with and will crisp up better during the cooking process.

Although this dish is best enjoyed fresh, you can freeze the rice portion (without the toppings) for up to 1 month. When reheating, add fresh toppings like the coleslaw, pickles, and cheese for a more vibrant result.

The recipe works best with long-grain white rice, as it holds its shape well when mixed with the barbecue sauce. You can use jasmine or basmati rice for added fragrance, but avoid short-grain rice, as it tends to become too sticky.

Yes, you can adjust the spiciness by modifying the amount of hot sauce you use. For a milder dish, reduce or omit the hot sauce. Alternatively, add more if you prefer extra heat.

To prevent the rice from sticking, make sure you use a nonstick skillet and melt enough butter to coat the bottom. Press the rice gently with a spatula to form an even layer, and avoid stirring once it's in the pan.