Pulled Pork Bowl (Printable)

Slow-cooked pork over fluffy rice with tangy coleslaw and smoky BBQ sauce for a hearty, satisfying bowl.

# What You'll Need:

→ Pork

01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder
07 - 0.5 tsp 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 tbsp apple cider vinegar
16 - 1 tsp honey
17 - Salt and pepper to taste

→ Garnishes

18 - Sliced green onions (optional)
19 - Fresh cilantro (optional)

# How-To Steps:

01 - In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the spice mixture evenly over the entire 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 BBQ sauce, and keep warm on low setting.
04 - In a large bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot. Set aside.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Pour dressing over vegetables and toss to coat evenly. Chill until ready to serve.
06 - Divide cooked rice 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 -
  • It practically cooks itself while you live your life, then tastes like you spent all day in the kitchen.
  • The contrast between tender pork, crunchy coleslaw, and fluffy rice hits every texture craving at once.
  • It's endlessly customizable—swap grains, adjust sauce levels, and nobody will judge you for it.
02 -
  • Don't lift that slow cooker lid more than once—every time you peek, you're releasing heat and adding 15 minutes to your cooking time, and I learned this the disappointing way.
  • The pork needs to be fall-apart tender; if it's still firm after eight hours, give it another hour—better overcooked than chewy.
  • Make the coleslaw at least 30 minutes before serving so the cabbage softens slightly and the flavors meld instead of tasting like separate components.
03 -
  • Toast your spice blend in a dry pan for 30 seconds before rubbing it on the pork—it wakes them up and makes the whole dish taste more intentional.
  • Save the cooking liquid from the slow cooker; it's liquid gold for thinning BBQ sauce or serving on the side for people who want extra moisture.
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