Pulled Pork Bowl (Printable)

Slow-cooked pork with rice, coleslaw, and BBQ sauce

# 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 barbecue 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, optional
19 - Fresh cilantro, optional

# How-To:

01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. Rub the spice mixture evenly over all surfaces 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 easily shredded with forks.
03 - Remove pork from cooker and shred using two forks. Return shredded pork to slow cooker, stir in 0.5 cup barbecue sauce, and maintain on warm setting until serving.
04 - Combine shredded green cabbage, red cabbage, and grated carrot in a large mixing bowl.
05 - Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl until fully combined.
06 - Pour dressing over vegetables and toss thoroughly to coat. 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 barbecue sauce and garnish with green onions or cilantro if desired.

# Insider Tips:

01 -
  • The pork practically cooks itself while you go about your day, filling your kitchen with an incredible smoky aroma.
  • It's endlessly customizable—swap the rice for quinoa or cauliflower rice depending on your mood.
  • One batch feeds four people and honestly tastes even better as leftovers the next day.
02 -
  • Don't skip the chicken broth—water will work but won't build any flavor foundation for that eight-hour cook.
  • Add your BBQ sauce in the last thirty minutes of cooking, not at the beginning, or it burns and becomes acrid instead of caramelized.
03 -
  • Let the pork come to room temperature before seasoning—the spices adhere better and cook more evenly.
  • If your slow cooker runs hot, use low instead of high even if time is tight; overcooked pork becomes stringy and loses its moisture.
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