• Halve, peel, and thinly slice shallot. • In a small microwave-safe bowl, combine shallot, half the vinegar, 1/2 tsp sugar, 1/2 tsp water, and a pinch of salt (1 tsp sugar and 1 tsp water for 4 servings). Microwave until shallot is slightly softened, 30-40 seconds. • Drain pickled shallot, reserving pickling liquid in bowl (you’ll use it in Step 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes. • Season with paprika, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 1-3 minutes more.

• While pork cooks, massage rice in package to break up. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first. • In a large bowl, combine red cabbage and carrot mix, mayonnaise, remaining vinegar, and 1/2 tsp sugar (1 tsp sugar for 4). Taste and season with salt and pepper.

• Add BBQ sauce and chili sauce to bowl with reserved pickling liquid; stir to combine. • Divide rice and coleslaw between bowls. Top rice with pork and pickled shallot. Drizzle bowls with sweet chili BBQ sauce and serve. Ground Pork is fully cooked when internal temperature reaches 160º.