Save The smell of pork shoulder rubbed in smoky paprika and cumin is one of those things that makes your kitchen feel like home before anything even starts cooking. I threw together this bowl on a Sunday when I had leftover rice and a hunk of pork I wasn't sure what to do with. Eight hours later, the meat fell apart with barely any effort, and I piled it over rice with some quick slaw I tossed together while waiting. It turned into one of those meals where everyone went back for seconds without saying much, just scraping their bowls clean.
I made this for a small gathering once, setting out bowls and toppings so people could build their own. Someone added jalapeños, another piled on extra slaw, and my neighbor drizzled way too much BBQ sauce but said it was the best thing he'd had all month. Watching everyone customize their bowls reminded me that the best recipes are the ones that leave a little room for personality. It became a go-to whenever I wanted something hearty that didn't require much fussing but still felt like I put in real effort.
Ingredients
- Boneless pork shoulder or pork butt: This cut has enough fat to stay juicy through the long cook, and it shreds beautifully without drying out.
- Smoked paprika: Adds a deep, smoky flavor that makes the pork taste like it spent hours over a grill even though it never left the slow cooker.
- Chicken broth: Keeps the meat moist and adds a savory backbone to the cooking liquid that mingles with the spices.
- BBQ sauce: Stir it in at the end so it coats every shred of pork with tangy sweetness, and keep extra on hand for drizzling.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant, and the crunch is essential for contrasting the tender pork.
- Apple cider vinegar: Brightens the creamy slaw dressing and adds a sharpness that wakes up your palate.
- Mayonnaise: Binds the slaw together with richness, though Greek yogurt works if you want something tangier and lighter.
- Cooked rice or quinoa: Acts as the base that soaks up all the juices and BBQ sauce, turning every bite into a full experience.
Instructions
- Season and Set the Pork:
- Mix your spices in a small bowl and rub them all over the pork shoulder, pressing them into every crevice. Place the seasoned pork in the slow cooker, pour in the chicken broth, cover, and let it cook on low for eight hours until it practically falls apart when you poke it.
- Shred and Sauce:
- Pull the pork out onto a cutting board and use two forks to shred it into bite sized pieces, discarding any large chunks of fat. Toss the shredded meat back into the slow cooker with half a cup of BBQ sauce, stirring gently so every strand gets coated, and keep it warm until you are ready to serve.
- Whip Up the Slaw:
- Toss the shredded cabbages and grated carrot into a large bowl, then whisk together mayo, apple cider vinegar, honey, salt, and pepper in a smaller bowl. Pour the dressing over the vegetables and toss until everything is evenly coated, then pop it in the fridge to chill and let the flavors meld.
- Build Your Bowls:
- Scoop a generous portion of rice or quinoa into each bowl, pile on the saucy pulled pork, and top with a mound of coleslaw. Drizzle extra BBQ sauce over the top and finish with green onions or cilantro if you are feeling fancy.
Save One evening I reheated leftovers and added a fried egg on top, and it turned into something completely different but just as good. The yolk ran into the rice and pork, making everything richer and turning a simple bowl into something I craved the next day. That's when I realized this recipe is more of a template than a rulebook, and you can keep riffing on it without ever getting bored.
Making It Your Own
Swap the rice for cauliflower rice if you want something lighter, or use quinoa for a nuttier texture that holds up to the saucy pork. I've tried it with brown rice when I wanted more chew, and it worked just as well. You can even skip grains entirely and pile everything over roasted sweet potato wedges for a different kind of comfort.
Storing and Reheating
Keep the pulled pork, rice, and slaw in separate containers in the fridge, and they'll last about four days without losing quality. Reheat the pork gently in a skillet with a splash of broth or water to keep it moist, and assemble fresh bowls as you need them. The slaw stays crisp longer when stored separately, and you can toss it again before serving to refresh the dressing.
Serving and Pairing Ideas
This bowl pairs beautifully with a crisp lager or a glass of iced tea, something cold and refreshing to cut through the richness. If you are feeding a crowd, set out extra toppings like sliced jalapeños, pickles, or hot sauce so everyone can customize their bowl. I like serving it with cornbread on the side, because there's nothing better than soaking up leftover BBQ sauce with a warm, buttery wedge.
- Add pickled red onions or jalapeños for a sharp, briny contrast that brightens every bite.
- Try a sprinkle of toasted sesame seeds or crushed peanuts for unexpected crunch and nuttiness.
- Serve with a side of cornbread or garlic bread to soak up all the flavorful juices at the bottom of the bowl.
Save This bowl has become one of those recipes I turn to when I want something satisfying without a lot of stress, and it never disappoints. Whether you are meal prepping for the week or feeding a hungry crowd, it delivers big flavor with minimal effort.
Recipe FAQ
- → Can I make pulled pork in the oven instead of a slow cooker?
Yes. Rub the seasoned pork with spices and place in a Dutch oven or covered baking dish. Add broth, cover tightly, and bake at 300°F for 4-5 hours until tender enough to shred easily.
- → What's the best cut of meat for pulled pork?
Pork shoulder or pork butt works best due to its marbling and connective tissue. These break down during long cooking, creating tender, juicy meat that shreds perfectly.
- → How long does cooked pulled pork keep in the refrigerator?
Store cooled pork in an airtight container for up to 4 days. Reheat gently with a splash of broth or additional BBQ sauce to restore moisture.
- → Can I freeze pulled pork for later?
Absolutely. Portion cooled pork into freezer bags with some cooking liquid. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What other toppings work well with pulled pork bowls?
Try pickled red onions, jalapeño slices, avocado, corn, black beans, or shredded cheese. A drizzle of ranch or extra-virgin olive oil adds richness.