Ingredients

• 3 cups white rice
• 1 tablespoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup barbecue sauce
• 2 tablespoons unsalted butter
• 0.25 cups shredded Cheddar cheese
• 1 cup pulled pork
• 0.33 cups shredded tri-color coleslaw mix
• 6 crinkle-cut dill pickle chips
• 2 tablespoons pickled red onions

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together rice, hot sauce, garlic powder, onion powder, and 1/2 cup of the barbecue sauce in a medium bowl until thoroughly combined.
3. 3 Heat butter in a 10-inch nonstick skillet over medium until melted. Add half of the rice mixture to the hot skillet and use a flat spatula to flatten and cover the bottom of the skillet. Sprinkle evenly with Cheddar cheese, then layer remaining rice mixture over the cheese, pressing down to flatten.
4. 4 Continue cooking over medium until rice sizzles and begins to brown and crisp around edges of skillet, about 6 minutes. Remove from heat.
5. 5 Place a large plate upside down over skillet. Holding both firmly, flip the skillet over so the rice is on the plate. Gently slide rice back into skillet. Cook over medium until a crust begins to form and edges are crisp, about 5 minutes.
6. 6 Stir together pork and 6 tablespoons of the barbecue sauce in a small bowl until combined.
7. 7 Slide rice onto a large plate. Top rice with pulled pork and drizzle with remaining 2 tablespoons barbecue sauce. Top with coleslaw, dill pickle chips, pickled onions, and additional Cheddar.
8. 8 Enjoy!

Nutrition per serving