Quick Pork Chile Verde Rice Bowls

Score: 6/10

The recipe is wonderfully conceived in terms of flavor profile, presentation, and workflow. However, it suffers from a major cookability flaw: pork shoulder cannot become tender in a 30-minute simmer. The protein must be swapped for a quick-cooking cut, or the cook time must be drastically increased.

Strengths

Excellent flavor balance, pairing rich pork with a bright, acidic tomatillo sauce and a fresh, crunchy slaw.
Efficient chronological workflow, properly instructing the cook to start the rice and pickle the slaw while the main dish simmers.
Good, layered application of salt and lime juice throughout the cooking process to build flavor.

Issues

high / cookability: Pork shoulder (Boston butt) is a tough cut that requires slow cooking to break down connective tissues. Simmering it for only 30-35 minutes, even in 3/4-inch cubes, will result in unpleasantly chewy and tough meat.
low / ingredient_usage: Using only 1/2 cup of dry rice will yield about 1.5 cups of cooked rice total. This is quite a small base for two 'rice bowls' (about 3/4 cup per person).
low / clarity: The recipe does not explicitly state the total yield (number of servings) at the top, making it slightly ambiguous until the user reaches the final plating step.

Suggested fixes

To keep this a 'Quick' 55-minute recipe, swap the pork shoulder for a leaner, fast-cooking cut like pork tenderloin or pork loin.
Alternatively, if keeping the pork shoulder, increase the simmering time to 1.5 - 2 hours (and increase the broth by 1/2 cup) to ensure the meat becomes properly tender.
Increase the dry rice amount to 3/4 cup or 1 cup (adjusting water accordingly) to provide a more substantial base for the bowls.
Add 'Yield: 2 servings' to the description or header information.