Pulled Pork Bowl (Print View)

Tender pork over rice with tangy coleslaw and smoky BBQ sauce for a hearty, flavorful meal.

# Components:

→ Pork

01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon ground cumin
08 - 1 cup chicken broth
09 - 0.5 cup BBQ sauce, plus additional for serving

→ Rice or Grain

10 - 2 cups cooked white rice, brown rice, or quinoa

→ Coleslaw

11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 medium carrot, grated
14 - 0.25 cup mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional

# Directions:

01 - In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the spice mixture thoroughly over all surfaces of the pork shoulder.
02 - Place the seasoned pork in a slow cooker and add chicken broth. Cover and cook on low setting for 8 hours until the pork is very tender and easily shredded with forks.
03 - Remove the pork from the slow cooker using tongs or a fork. Using two forks, shred the meat into bite-sized pieces. Return shredded pork to the slow cooker, stir in 0.5 cup BBQ sauce, and maintain on warm setting until ready to serve.
04 - In a large mixing bowl, combine shredded green cabbage, red cabbage, and grated carrot. Toss to combine evenly.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well incorporated.
06 - Pour the dressing over the prepared vegetables and toss thoroughly to coat all ingredients. Refrigerate until ready to serve.
07 - Divide cooked rice evenly among four serving bowls. Top each portion with generous amounts of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and you come home to tender, falling apart pork that smells like a backyard cookout.
  • The tangy crunch of homemade coleslaw cuts through the richness of the pork and balances every bite perfectly.
  • You can prep the components ahead and assemble bowls throughout the week, making it a lifesaver for busy dinners.
  • It feels like comfort food but you can swap in quinoa or cauliflower rice and suddenly it is lighter without losing any of the satisfaction.
02 -
  • Don't skip the resting time for the slaw, even just 15 minutes in the fridge makes the cabbage softer and the flavors come together beautifully.
  • If your pork isn't falling apart after eight hours, give it another 30 minutes to an hour, different cuts and slow cookers vary more than you'd think.
  • Add the BBQ sauce after shredding, not during the cook, or it can get overly thick and sticky from the long heat.
03 -
  • Sear the pork shoulder in a hot skillet before adding it to the slow cooker if you want deeper caramelized flavors and a richer crust on the meat.
  • Use a splash of the cooking liquid from the slow cooker to moisten the rice before assembling the bowls, it adds an extra layer of savory depth.
  • Make a double batch of pulled pork and freeze half for later, it reheats beautifully and saves you hours on a busy weeknight.
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