Pulled Pork Bowl (Printable)

Slow-cooked pork shoulder with aromatic spices, piled over 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 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp ground cumin
08 - 1 cup chicken broth
09 - 1/2 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 - 1/4 cup mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp honey
17 - Salt and pepper to taste

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional

# Directions:

01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. 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.
02 - Remove cooked pork from slow cooker and shred using two forks, pulling apart into bite-sized pieces. Return shredded pork to slow cooker and stir in 1/2 cup BBQ sauce. Keep warm on low setting until ready to assemble bowls.
03 - Combine shredded green cabbage, shredded red cabbage, and grated carrot in a large mixing bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
04 - Divide cooked rice or grain 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 sliced green onions or fresh cilantro if desired.

# Expert Tips:

01 -
  • The pork practically cooks itself while you go about your day, no babysitting required.
  • One bowl somehow feels both comforting and light, especially with that bright coleslaw cutting through the richness.
  • It's endlessly adaptable, so you can play with toppings and grains without changing the soul of the dish.
02 -
  • Don't skip the initial seasoning step—it's the pork's only chance to develop flavor beyond the broth and sauce.
  • If your coleslaw sits too long, it becomes soggy; make it a few hours ahead at most, or dress it just before serving.
  • The pork will continue to tenderize if left in the slow cooker longer than eight hours, but the texture becomes stringy rather than shredded, which some people love and others find less appealing.
03 -
  • If your slow cooker runs hot, check the pork at the seven-hour mark so you catch it at peak tenderness rather than overshooting into strings.
  • Make the coleslaw dressing while the pork cooks so it's ready to dress the cabbage as soon as you finish shredding; this timing means your slaw stays crisp and fresh.
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