Pulled Pork Fried Rice on a Blackstone

Today in our summer recipe series, we’re bringing you a fresh twist on barbecue that highlights our brand-new Hawaiian Vanilla Bourbon Salt—the star of the show! We’re taking our fan-favorite Southwest Pulled Pork (recipe linked here if you missed it!) and turning it into a mouthwatering Pulled Pork Fried Rice on the Blackstone. This bold, smoky-sweet salt adds a rich, tropical depth that takes the dish to a whole new level. It’s the perfect crowd-pleaser for your next summer cookout—let’s get cooking!

Prep Time: 15 mins

Cook Time: 10-15 mins

      Serves: 8-10       

Ingredients:

• 4–6 Tbsp olive oil
• 4 cups pulled pork
• 8 cups cooked white rice
• ½ cup shoyu (soy sauce)
• 12 eggs
• 2–3 Tbsp vanilla-infused bourbon salt (Coming to the site TOMORROW!)
• Fresh ground pepper, to taste

Instructions: 

1. Preheat your Blackstone grill to medium-high heat. Add half of the olive oil and the pulled pork to the griddle.
    
2. Break up the pork into smaller pieces using your spatula. Once the meat is heated through and slightly crispy, add the rice. Stir everything together, continuing to break up the pork and mix evenly for a consistent fry.
    
3. When the mixture is about halfway cooked, move it to the center of the grill. Reduce the center burners to medium-low heat.
    
4. Crack and scramble the eggs directly on the cooktop (or scramble them in a bowl first if preferred). Cook them through, then mix them into the rice and pork.
    
5. Season the fried rice with bourbon salt, shoyu, and pepper. Stir well to combine and let everything cook for another 5–8 minutes, flipping and mixing to get an even, golden finish.
    
6. Taste and adjust with additional shoyu, salt, or pepper if needed.
    
7. Serve hot and enjoy!