Pulled Pork Bowl (Printable Version)

Tender slow-cooked pork over rice with crisp coleslaw and smoky BBQ drizzle.

# 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

# Method Steps:

01 - In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Rub the spice mixture evenly over all sides of the pork shoulder.
02 - 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 shreds easily with a fork.
03 - Remove pork from slow cooker and shred completely using two forks. Return shredded pork to slow cooker, stir in 0.5 cup BBQ sauce, and maintain on warm setting until serving.
04 - In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot. Toss to combine ingredients evenly.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until well blended and smooth.
06 - Pour dressing over vegetable mixture and toss thoroughly to coat all ingredients. Refrigerate until ready to assemble bowls.
07 - Divide cooked rice evenly among four serving bowls. Top each bowl with generous portions 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 pork that shreds itself.
  • The creamy crunch of coleslaw cuts right through the richness of the meat, making every bite balanced and bright.
  • One bowl gives you everything: protein, carbs, crunch, and that smoky-sweet BBQ finish that keeps you coming back for more.
02 -
  • Dont skip the resting time after shredding, letting the pork sit in the sauce for even five minutes makes it exponentially more flavorful.
  • If your slaw tastes flat, add a pinch more salt and a splash more vinegar, it should be tangy enough to stand up to the richness of the pork.
03 -
  • Sear the pork shoulder in a hot skillet before it goes into the slow cooker for an extra layer of caramelized flavor.
  • Taste your BBQ sauce before adding it, if its too sweet, stir in a tablespoon of vinegar or hot sauce to balance it out.
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