Pulled Pork Bowl (Printable)

Slow-cooked pork over rice with crispy coleslaw and smoky BBQ drizzle

# Ingredient List:

→ Pork

01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon 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 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 Make:

01 - In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Rub the spice mixture thoroughly over all sides 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 until the pork is very tender and easily shredded with forks.
03 - Remove the pork from the slow cooker using tongs. Using two forks, shred the pork into bite-sized pieces. Return shredded pork to the slow cooker, stir in 1/2 cup BBQ sauce, and maintain warm on the low setting.
04 - In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot. Mix together thoroughly.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined and smooth.
06 - Pour the prepared dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate until ready to serve.
07 - Divide the cooked rice among four serving bowls. Top each bowl with a generous portion of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.

# Expert Tips:

01 -
  • The pork becomes so tender it practically dissolves on your tongue, and there's barely any hands-on time involved.
  • It feeds a crowd without requiring you to hover over the stove, which makes it perfect for weeknight dinners or casual entertaining.
  • The combination of smoky, sweet, tangy, and fresh flavors creates a bowl that feels both comforting and unexpectedly bright.
02 -
  • Don't skip the step of removing the pork before adding the BBQ sauce—if you dump it directly into the slow cooker with the braising liquid, it becomes one-note and overly saucy.
  • Make the coleslaw at least an hour ahead if you can, because it tastes noticeably better after the flavors have mingled and the cabbage has softened slightly.
03 -
  • If your slow cooker runs hot, start checking the pork after six hours—some models cook faster than others, and overcooked pork becomes stringy and loses its texture.
  • Save the braising liquid in a container; it makes an incredible base for soups or a flavoring agent for beans, and it feels wasteful to discard it.
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