Pin it The smell hit me before I even opened the door that Sunday afternoon. My neighbor was hosting a backyard cookout, and the smoky-sweet scent of slow-cooked pork drifted through the fence. I wandered over with a bottle of wine and left with a recipe scribbled on a napkin. That napkin turned into this bowl: tender pulled pork piled over rice, topped with crunchy slaw and a drizzle of sauce that ties it all together. It's become my go-to when I want something hearty without much fuss.
I made this for a potluck once, and someone asked if I'd catered it. I laughed and admitted I'd been folding laundry while the pork cooked itself. The bowls disappeared fast, and I got three requests for the recipe before dessert. It's proof that simple ingredients and a little patience can look and taste like you spent all day in the kitchen.
Ingredients
- Boneless pork shoulder: This cut becomes fall-apart tender after slow cooking and soaks up every bit of spice and sauce.
- Smoked paprika: It adds a deep, campfire-like flavor without needing an actual smoker.
- Chicken broth: Keeps the pork moist and creates a flavorful base that mingles with the BBQ sauce.
- BBQ sauce: Use your favorite brand or homemade, just make sure it's thick and tangy.
- Shredded cabbage: The crunch and slight bitterness balance the richness of the pork beautifully.
- Apple cider vinegar: Brightens the slaw and cuts through the creamy mayo with a pleasant zing.
- Cooked rice: A neutral, fluffy base that catches all the juices and sauce.
Instructions
- Season and set the pork:
- Mix your spices in a small bowl and rub them all over the pork shoulder until every inch is coated. Place it in the slow cooker, pour in the chicken broth, cover, and let it cook on low for 8 hours until it's tender enough to shred with a fork.
- Shred and sauce:
- Pull the pork out, shred it with two forks, then return it to the cooker and stir in half a cup of BBQ sauce. Keep it warm while you prep the rest.
- Toss the slaw:
- Combine your cabbages and carrot in a large bowl, then whisk together mayo, vinegar, honey, salt, and pepper in a smaller one. Pour the dressing over the veggies and toss until everything is evenly coated.
- Build the bowls:
- Spoon rice into each bowl, top with a generous helping of pulled pork and a mound of slaw. Drizzle extra BBQ sauce over the top and scatter green onions or cilantro if you like.
Pin it One winter evening, I made these bowls after a long week and sat on the couch with one balanced on my lap. The warmth, the texture, the way the slaw cooled down the smoky pork, it felt like comfort I could hold in a bowl. My partner looked over and said it tasted like summer, even though snow was falling outside.
Make It Your Own
I've swapped white rice for quinoa when I wanted something nuttier, and cauliflower rice when I was cutting carbs. A friend used sweet potato mash as the base once, and it was incredible. You can also skip the slaw altogether and use pickled onions or a handful of arugula for crunch.
Storing and Reheating
The pork keeps in the fridge for up to four days and freezes beautifully for three months. I store the slaw separately so it stays crisp. When reheating, add a splash of broth or water to the pork to bring back its moisture, and warm it gently on the stove or in the microwave.
Serving Suggestions
These bowls are filling on their own, but I sometimes serve them with cornbread or tortilla chips on the side. A crisp lager or iced tea cuts through the richness perfectly. If you're feeding kids, set out the toppings separately so everyone can build their own bowl.
- Add a squeeze of lime juice over the slaw for extra brightness.
- Try a spicy BBQ sauce if you like heat.
- Leftover pork makes fantastic sandwiches or tacos the next day.
Pin it This bowl has gotten me through busy weeks, surprise guests, and nights when I just needed something satisfying without the stress. I hope it does the same for you.
Recipe FAQs
- → How long does the pork need to cook?
The pork shoulder slow-cooks for 8 hours on low heat until very tender and easily shredded with forks.
- → Can I make this ahead of time?
Yes, the pork tastes even better when made ahead. Cook and shred the pork, then refrigerate for up to 3 days. Reheat gently before assembling bowls.
- → What cuts of pork work best?
Boneless pork shoulder or pork butt works beautifully due to their marbling, which keeps the meat moist during long cooking.
- → Can I use a pressure cooker instead?
Certainly. Cook the seasoned pork with broth on high pressure for 60-70 minutes, then shred and stir in BBQ sauce.
- → What other toppings work well?
Fresh jalapeños, pickled red onions, avocado slices, or corn kernels all complement the smoky, tangy flavors beautifully.