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Vibrant Hoppin John Nourish Bowl with Slow-Cooker Pulled Pork

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A hearty and nutrient-packed nourish bowl combining smoky slow-cooker pulled pork with a vibrant Hoppin John base of black-eyed peas and rice, perfect for meal prep and easy weeknight dinners.

Ingredients

Scale
  • 2 lbs pork shoulder or pork butt, trimmed
  • 1 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or avocado oil
  • Optional: 1-2 tsp chili powder or cayenne pepper
  • 1 cup dried black-eyed peas, soaked overnight or quick-soaked
  • 1 cup long-grain white or brown rice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cups vegetable or chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp thyme (dried or fresh)
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped
  • Pickled jalapeños or hot sauce
  • Avocado slices
  • Lime wedges (optional)
  • Crumbled feta or Cotija cheese (optional)

Instructions

  1. In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and optional chili powder. Rub the spice blend all over the pork shoulder evenly. Drizzle with olive oil and massage it in. Let sit for at least 15 minutes.
  2. Place the pork shoulder into the slow cooker. Pour in chicken broth and apple cider vinegar. Cover and cook on low for 8 hours or on high for 4-5 hours until pork is fork-tender and shreds easily. Avoid lifting the lid during cooking.
  3. If using dried black-eyed peas, soak overnight or quick soak by boiling for 5 minutes then letting sit for 1 hour. Drain and rinse.
  4. In a large pot, heat a splash of oil over medium heat. Sauté diced onion, garlic, and bell pepper until softened and fragrant, about 5 minutes.
  5. Add soaked black-eyed peas, rice, smoked paprika, thyme, salt, and pepper. Pour in vegetable or chicken broth and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 30-40 minutes or until rice and peas are tender and liquid is absorbed. Stir occasionally to prevent sticking. Add more broth or water if too dry.
  7. When pork is done, transfer to a cutting board and shred with two forks or meat claws. Skim excess fat from slow cooker liquid and mix some juices back into pork for moisture and flavor.
  8. Assemble bowls by spooning Hoppin John base into bowls, topping with pulled pork, and adding garnishes like parsley, avocado slices, pickled jalapeños, and a squeeze of lime.
  9. Taste and adjust seasoning as needed with salt or hot sauce.

Notes

Trim excess fat from pork to avoid greasiness but keep some marbling for flavor. Avoid lifting slow cooker lid during cooking. Let pulled pork rest 10 minutes before shredding. Save some cooking juices to mix back into pork for moistness. Stir black-eyed peas and rice gently and monitor liquid to avoid mushiness. Store pork and Hoppin John base separately for best texture when meal prepping.

Nutrition

Keywords: Hoppin John, pulled pork, slow cooker, meal prep, black-eyed peas, nourish bowl, Southern comfort food, healthy, protein-packed

Find it online: https://magnetmeal.com/vibrant-hoppin-john-nourish-bowl-with-slow-cooker-pulled-pork-recipe-easy-and-perfect-for-meal-prep/