Cook your pulled pork according to the pack instructions (I roasted mine in the oven but you can also use the hob or microwave).
While the pulled pork is cooking, cook your rice according to the pack instructions.
Heat your olive oil (2 tsp) in a large frying pan, add the onions, sweetcorn and peppers (150g of each) and fry on a low heat for around 10 minutes, stirring regularly to ensure they don't burn. Drain the mixed beans, add them to the pan and fry for a further 5 minutes until the vegetables are soft with a little bite to them.
Once the pulled pork has cooked, remove it from the oven and use two forks to shred the meat. Drain the rice and add the pulled pork and vegetables to the rice pan, Mix together so that everything is coated in the barbecue sauce. Season with a little salt to taste and serve (I like it with a little sour cream and fresh coriander leaves).
Take a look below the recipe for some ideas for using up any leftovers (although if you stick to point 10 above then you shouldn't have any :-) ).
Switch the vegetables for fresh if you have any to use up (or tinned for the sweetcorn), similarly switch the mixed beans for any similar beans you have in the cupboard.
2.5 portions of fruit and vegetables.
Calories: 561kcal | Carbohydrates: 77.1g | Protein: 33.3g | Fat: 11.3g | Saturated Fat: 3.2g | Sodium: 360mg | Fiber: 9.5g | Sugar: 20.3g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.