Pulled Pork Bowl (Printable)

Tender pork over fluffy rice with crisp coleslaw and smoky BBQ drizzle.

# What You'll 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, optional
19 - Fresh cilantro, optional

# Directions:

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

# Expert Tips:

01 -
  • The slow cooker does almost everything while you go about your day, making this feel less like cooking and more like cheating.
  • One basic pork shoulder becomes the foundation for endless bowl variations, depending on your mood and what's in your fridge.
02 -
  • Resist the urge to add extra BBQ sauce at the beginning; it will reduce down to a sticky glaze or even scorch on the bottom of the slow cooker, leaving your pork dry.
  • The coleslaw tastes even better the next day after the dressing has had time to soften the cabbage and marry all the flavors together.
03 -
  • Pat the pork shoulder completely dry before seasoning—moisture on the surface prevents the spices from adhering properly and the meat from browning in the slow cooker.
  • If your slow cooker runs hot, check the pork at the 7-hour mark; some cookers finish the job faster than others, and overcooked pork turns stringy and loses its texture.
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