Pulled Pork and Greens Rice Bowl with Chipotle Yoghurt Sauce

YOGHURT

In English, there are several variations of the spelling of the word, including yogurt, yoghurt and to a lesser extent yoghourt, yogourt, yaghourt, yahourth, yoghurd,joghourt, and jogourt.^[6][7][8] In the United Kingdom and Australia, yogurt and yoghurt are both current, yogurt being more common^[9] and used by the Australian and British dairy councils,^[10][11] and yoghourt is an uncommon alternative.^[9] In the United States, yogurt is the usual spelling and yoghurt a minor variant.^[9] In New Zealand, yoghurt is preferred by the New Zealand Oxford Dictionary.^[12] In Canada, yogurt is most common among English speakers,^[9] but many brands useyogourt,^[13] since it is an acceptable spelling in both English and French, the official languages of Canada.

Historically there have also been cases of yogurt being spelt with a "J" instead of a "Y" (e.g. jogurt and joghurt) due to alternative transliteration methodologies. However, there has been a decline in these variations in English speaking countries, but in certain European countries it is still commonly spelt with a "J". Most people tend to spell in the manner shown on the packaging of the major brands in their country.

Whatever the spelling, the word is usually pronounced with a short o /ˈjɒɡət/ in England, with a long o /ˈjoʊɡərt/ in Scotland, North America, Australia, Ireland and South Africa, and with either a long or short o in New Zealand. - Wikipedia

I hope I cleared that up for you. :)

Pulled Pork and Greens Rice Bowl with Chipotle Yoghurt Sauce
Serves 6 - 8

For the Pork:
1 x 1- 1.5 kg piece of boneless, skinless pork shoulder
2 tablespoons brown sugar
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 - 1 cup BBQ sauce

For the Rice
6  cups hot cooked rice
1 cup tomatillo salsa
1 teaspoon ground cumin

For the Greens:
Large bunch baby kale (Use grown-up kale if you can't find the infant stuff)
1 tablespoon olive oil
Sea salt and freshly ground black pepper

For the Sauce:
1 cup thick Greek yoghurt (I used goat yoghurt)
2 - 3 tablespoons Chipotle Sauce  (depending on how hot you like it)
Juice of 1 lime, plus extra wedges for serving

Make the Pork:
Preheat the oven to 135C.

Combine the brown sugar, salt, smoked paprika, onion powder and  garlic powder in a bowl. Rub it over all of the surfaces of the pork. Place the pork into a roasting pan, cover the pan tightly with foil and cook for 6 hours. Remove from the oven, leave to rest for 20 minutes, then shred the meat with two forks, discarding any fat /sinew. Put the shredded mat into a bowl and pour some of the pan juices into the BBQ sauce to loosen a little, then pour this over the pork. Mix thoroughly. Set aside and keep warm.

Make the Rice:
Stir the salsa and cumin into the hot rice. Set aside and keep warm.

Make the Greens:
Heat the oil in a large frying pan over medium heat. Remove the stems and ribs from larger kale and chop into small pieces if using. Place the kale into the hot oil. Cook until wilted. This should only take about 4 - 5 minutes. Season with salt and pepper. Set aside and keep warm.

Make the Sauce:
Combine all the ingredients in a bowl. Set aside.

Assemble the Rice Bowls:
Spoon the rice into some deep bowls. Top with the greens and pork and then drizzle with the sauce. Serve with extra lime wedges.