Slow-Cooked Pigeon Peas Rice with Pork Shoulder
Tender pork shoulder simmered with aromatic sofrito and pigeon peas, creating a deeply flavorful base for fluffy rice that's perfect for a comforting weeknight meal. This puerto rican-inspired one pot ready in about 115 minutes pairs pork shoulder, dried pigeon peas, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs pork shoulder
- 1 cup dried pigeon peas
- 2 cups long-grain white rice
- 1 large onion
- 3 cloves garlic
- 1 green bell pepper
- 1 red bell pepper
- 2 tbsp olive oil
- 1 tbsp adobo seasoning
- 1 tsp ground cumin
- 2 bay leaves
- 4 cups chicken broth
- 1/2 tsp salt
- 2 tbsp fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs pork shoulder cubes and cook until browned on all sides, about 5-7 minutes.
- Step 2: Add 1 large diced onion, 3 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 1 cup dried pigeon peas, 1 tbsp adobo seasoning, and 1 tsp ground cumin. Cook for 1 minute until aromatic.
- Step 4: Return browned pork to pot. Add 4 cups chicken broth, 2 bay leaves, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Step 5: Stir in 2 cups long-grain white rice. Cover and simmer for 30 minutes, or until rice is tender and liquid is absorbed.
- Step 6: Discard bay leaves. Stir in 2 tbsp fresh cilantro. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pigeon Peas Rice with Pork Shoulder take to make?
Total time is about 115 minutes (25 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Pigeon Peas Rice with Pork Shoulder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Pigeon Peas Rice with Pork Shoulder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Pigeon Peas Rice with Pork Shoulder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Pigeon Peas Rice with Pork Shoulder?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Puerto Rican come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
