Burritobowl with pulled BBQ beef, chipotle creme & pickled onion

Pulled BBQ Beef 

1. Pat dry and rub the meat with Zezty Dust.

2. Brown in the rapeseed oil on high heat until well browned on all sides.  

3. Place the onion in the bottom of the pan with a lid and pour so that the bottom of the pan has about 5 cm of water at the bottom.

4. Add the meat, pour over about half of the BBQ sauce.

5. Bake under a lid at 150 degrees for about 4 hours, turn halfway through and dilute with more water if needed. Alternatively, bake overnight at a lower temperature.  

6. When done, pull the meat apart. Leave the onion and water in. Mix in the remaining BBQ sauce, possibly a little more. 

Rice and beans

1. Mix all ingredients in a ovenproof dish. Steam in the oven under a lid for about 20 minutes. Stir. Season with extra salt if necessary. 

Chipotlecreme 

1. Mix and season to taste.  

Pickled onion

1. Mix and let sit minimum 30 minutes. 

Assembly 

1. Put some rice and beans in the bottom of a bowl, top with beef, pickled onion, tex mex topping, cilantro, sweet corn and lastly the chipotlecreme.