Pulled Pork Bowl (Printable version)

Slow-cooked pork over fluffy rice topped with tangy coleslaw and smoky BBQ sauce for a hearty, flavorful meal.

# What you need:

→ 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 extra 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
19 - Fresh cilantro

# Steps to follow:

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

# Expert tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day.
  • Every bite delivers smoky, tangy, and creamy flavors in one forkful.
  • It feeds a crowd or gives you leftovers that taste even better the next day.
  • You can swap the base or toppings to match whatever you have on hand.
02 -
  • Don't skip the resting time after shredding, letting the pork sit in the sauce for a few minutes makes it even more flavorful.
  • If your slaw tastes flat, add a pinch more salt and vinegar, it transforms the whole thing.
  • Use pork shoulder or butt, not loin, or you'll end up with dry meat no matter how long you cook it.
03 -
  • Sear the pork in a hot skillet before adding it to the slow cooker for a deeper, caramelized flavor.
  • Let the slaw sit in the fridge for at least 30 minutes before serving, it softens and the flavors meld beautifully.
  • If your BBQ sauce is too sweet, stir in a teaspoon of hot sauce or vinegar to balance it out.
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