Chipotle-Orange Pork with Whole Grain Rice Blend, Cranberries & Toasted Pecans
This Chipotle-Orange Pork with Whole Grain Rice Blend, Cranberries & Toasted Pecans transforms leftover Instant Pot Pork Tacos with Chipotle Orange BBQ Sauce into an entirely different meal.
Using the pork and reserved sauce from that recipe is important for creating the same smoky, citrusy flavor developed here.
The reserved Chipotle-Orange BBQ Sauce seasons the chewy whole-grain rice blend, while plump dried cranberries add tart-sweet contrast and toasted pecans provide nutty flavor and crunch.
A combination we also enjoy with a different grain blend in our Harvest Grain Bowl With Dried Cranberries, Pecans And Orange Marmalade Chicken.
Other leftover pork can certainly be combined with a whole grain rice blend, but without the chipotle-orange flavor of the original pork and its reserved sauce, the finished dish will taste substantially different.
The Whole Grain Rice Blend Used in This Recipe
For this recipe, I used Mogami 8-Blend Whole Grain Rice, a specialty grain blend I found at my local Asian market.
Blended with eight whole grains: barley, wheat, maple rice, brown rice, red wheat, purple barley, black rice and red rice
The combination produces a pleasantly chewy, hearty texture with a slightly nutty character that holds up particularly well alongside the pieces of pork. The different grains also add natural variation in color and texture to the finished dish.
I adapted the blend for the Instant Pot, using ½ cup grain blend with ⅔ cup water and cooking it on High Pressure for 22 minutes, followed by a 10-minute natural release.
Pressure cooking makes preparing a hearty whole-grain blend like this quicker and largely hands-off compared with conventional stovetop cooking—one of the reasons I regularly use this appliance in my kitchen. You can read more in my Why We Use the Instant Pot Guide.
If using a different whole grain blend, follow the cooking requirements for that particular product, since the grains, liquid requirements and cooking times can vary.
Why This Combination Works
The whole grain blend brings together several types of rice along with barley and wheat, giving the dish a chewy, nutty texture that stands up well to the pork.
Cranberries provide little bursts of tart sweetness that complement both pork and orange, while toasted pecans contribute richness and crunch. The smoky heat of the chipotle keeps those sweeter elements firmly on the savory side.
Chipotle-Orange Pork with Whole Grain Rice Blend, Cranberries & Toasted Pecans
This savory whole-grain skillet gives leftover Chipotle-Orange Pork an entirely different direction.
The chewy rice-and-grain blend is combined with tender pork, tart-sweet cranberries and toasted pecans, while the reserved Chipotle-Orange BBQ Sauce brings everything together with smoky citrus flavor.
Recipe Details
Servings: 3–4
Prep Time: 10 minutes
Cook Time: About 35 minutes
Difficulty: Easy
Ingredients
½ cup Mogami 8-Blend Whole Grain Rice
⅔ cup water
Small pinch of salt
About 2 cups leftover Chipotle-Orange Pork
3 tablespoons chicken broth, for reheating
¼ cup dried cranberries
¼ cup chopped pecans, measured after chopping
¼ cup reserved Chipotle-Orange BBQ Sauce, as needed
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Cook the Whole Grain Rice Blend
Add the whole grain rice blend, ⅔ cup water and a small pinch of salt to the Instant Pot.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 22 minutes.
When the cooking time ends, allow a 10-minute natural pressure release, then carefully release the remaining pressure.
Open the lid, fluff the grains with a fork and let them stand uncovered for about 5 minutes.
Rehydrate the Cranberries
While the grain blend cooks, place ¼ cup dried cranberries in a small bowl and cover them with very hot water.
Let them soak for 5–10 minutes, just until plump.
Drain thoroughly and lightly pat dry. Don’t add sugar or juice; the cranberries and Chipotle-Orange BBQ Sauce provide enough sweetness.
Toast the Pecans
Chop the pecans first and then measure ¼ cup.
Place them in a dry skillet over medium-low to medium heat.
Toast for 2–3 minutes, stirring frequently, until fragrant.
Immediately transfer the pecans to a plate so they don’t continue toasting in the hot skillet.
Prepare and Warm the Pork
Cut the leftover pork into approximately ½-inch bite-size pieces before reheating.
Place the pork in a large skillet with 3-tablespoons chicken broth. Cover and warm gently over medium-low heat, stirring occasionally.
Heat only until warmed through (about 3-4 minutes). Because the pork is already cooked, avoid prolonged heating that could dry it out.
If any chicken broth remains in the skillet once the pork is hot, drain it off before adding the cooked whole grain rice blend.
If the broth has mostly evaporated or been absorbed and only lightly coats the pork, there’s no need to drain it.
Combine Everything
Add the cooked whole grain rice blend to the skillet with the warm pork.
Add ¼ cup Chipotle-Orange BBQ Sauce and gently toss until the pork and grains are evenly coated.
Fold in the drained cranberries.
Continue heating over medium-low heat for 2–3 minutes, stirring gently, until everything is hot.
Taste the mixture before adding more sauce. If you’d like it moister or want a stronger chipotle-orange flavor, add additional sauce 1 tablespoon at a time. You have ½ cup available, but don’t feel that you need to use all of it.
Remove the skillet from the heat. Fold in the toasted pecans last so they retain their crunch.
Taste before adding any additional salt—the pork and reduced Chipotle-Orange BBQ Sauce are already seasoned.
How to Serve
Serve the Chipotle-Orange Pork Grain Bowl warm, topped with sliced green onions and a few additional toasted pecans for fresh flavor and extra crunch.
Because the bowl already combines pork, whole grains, dried cranberries and pecans, it makes a satisfying dinner on its own and doesn’t need much alongside it. For a lighter contrast, serve it with a simple green salad or roasted vegetables.
How to Store Leftovers
Allow the pork and whole-grain rice mixture to cool, then transfer it to an airtight container and refrigerate for up to 3 to 4 days. Store any additional pecans separately if possible so they retain their crunch.
To reheat, warm the grain bowl gently in a skillet over medium-low heat, adding a splash of chicken broth if the grains seem dry. You can also reheat individual portions in the microwave. Add fresh green onions and additional toasted pecans after reheating.
Frequently Asked Questions
Can I make this grain bowl without leftover Chipotle-Orange Pork?
Yes. The recipe was developed as a way to turn leftover Chipotle-Orange Pork into another meal, but another cooked pork can be used. Keep in mind that the flavor will be different without the Chipotle-Orange BBQ Sauce.
Can I use a different grain blend?
Yes. A different whole-grain blend can work, although cooking times and the amount of liquid needed will vary depending on the grains it contains. Cook the grains according to the package directions before adding them to the skillet.
Can I cook the whole-grain blend on the stovetop instead of in the Instant Pot?
Yes. The Instant Pot is used because it makes cooking the blend convenient and reduces the hands-on cooking time, but the grains can also be prepared according to the package’s stovetop directions.
Why are the pecans added at the end?
Adding the toasted pecans after the skillet comes off the heat helps preserve their crisp texture and nutty flavor rather than allowing them to soften in the sauce.
Can I substitute something for the dried cranberries?
Yes. Dried cherries or chopped dried apricots would provide a similar sweet-tart contrast, although each will change the flavor slightly.
Looking for another way to pair pork with grains, fruit and nuts?
Try our Wild Rice with Cherry-Glazed Pork & Pistachios for a different take on the combination.
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