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Mississippi Smoked Pulled Pork with Rice and Beans

Delicious Mississippi smoked pulled pork served with rice, beans and vegetables. Plus ideas for using up any leftovers and my top tips for reducing food waste.
Course Main Course
Cuisine American
Keyword Family Friendly Dinner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 portions
Calories 561kcal
Author Charlotte Oates



  • Sour cream
  • Fresh coriander to serve


  • 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