Utilizes leftover BBQ pulled pork and tangy sauce for a unique Southern fusion.
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Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the onion, bell pepper, and celery (the Holy Trinity) and sauté for 5 minutes until softened.
Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
Add the uncooked rice to the pot and stir for 2 minutes to lightly toast the grains.
Pour in the chicken broth, diced tomatoes, and BBQ sauce, stirring to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Gently fold in the leftover BBQ pulled pork, cover again, and cook for an additional 5-7 minutes until the rice is tender and pork is heated through.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork and garnish with green onions.
