Slow Cooker Pulled Pork Bowls (Print)
Tender pulled pork served over rice with vibrant slaw, pickles, and a drizzle of BBQ sauce for comfort in a bowl.
# What You'll Need:
→ For the Shredded Pork
01 -
1 small yellow onion, thinly sliced (about 1 heaping cup)
02 -
2 ½ – 3 lb. boneless pork shoulder or Boston butt, patted dry
03 -
3 garlic cloves, minced
04 -
1 ½ cups (12 ounces) BBQ sauce of choice
05 -
¼ cup apple cider vinegar
06 -
Fine salt and black pepper to taste
→ For the Slaw
07 -
1 (10-12-ounce) bag coleslaw mix (about 4 cups)
08 -
3 green onions, thinly sliced (reserve 2 tablespoons green parts for garnish)
09 -
½ cup chopped fresh cilantro leaves
10 -
3 tablespoons fresh lime juice (1 large lime)
11 -
2 tablespoons avocado oil or olive oil
12 -
1 tablespoon apple cider vinegar
13 -
2 teaspoons honey
14 -
½ teaspoon ground cumin
15 -
¼ – ½ teaspoon fine salt, or to taste
16 -
Pinch of chipotle powder or cayenne pepper (optional)
→ For the Bowls
17 -
6 cups cooked rice (from 2 cups uncooked)
18 -
Reserved sliced green onions
19 -
Pickles or jalapeño slices
20 -
Additional BBQ sauce for drizzling
# How to Make It:
01 -
Place the sliced onion in the bottom of a 6- or 8-quart slow cooker. Remove netting from the pork shoulder roast, if there is one. Place the pork roast on top of the onions. Sprinkle the garlic over the pork and pour the BBQ sauce over it. Pour the vinegar around the pork to mix with the onions. Cover with the lid and cook on LOW for 8-10 hours.
02 -
Using two forks or meat shredders, shred the pork directly in the slow cooker, mixing it with the juices. Taste and season with salt and pepper as desired. If serving immediately, set the slow cooker to Warm and keep covered for up to 2 hours.
03 -
In a medium bowl, combine the coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper, if using. Mix well and refrigerate until ready to serve.
04 -
To each serving bowl, add ½ to ¾ cup rice, ⅓ to ½ cup slaw, and ½ to ¾ cup of the shredded pork. Drizzle with additional BBQ sauce. Garnish with pickles and sliced green onions.
05 -
Store leftover shredded pork, rice, and slaw in separate airtight containers in the refrigerator for 2 days (slaw) or up to 4 days (pork and rice).
# Additional Notes:
01 -
The recipe yields approximately 6 cups of pulled pork, 4 cups of slaw, and 6 cups of cooked rice. It makes 8 large servings, 10 medium servings, or 12 small servings.
02 -
The slaw is best when prepared the same day. For advance prep, refrigerate the dressing separately and toss with vegetables and herbs just before serving.