Pulled Pork Bowl (Printable)

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

# What You Need:

→ 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:

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 the seasoned pork in a slow cooker and add chicken broth. Cover and cook on low for 8 hours until the pork is tender and shreds easily with a fork.
03 - Remove the pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker, stir in 1/2 cup BBQ sauce, and keep warm.
04 - In a large bowl, combine shredded green cabbage, red cabbage, and grated carrot.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
06 - Pour the dressing over the cabbage mixture and toss thoroughly to coat. Refrigerate until ready to serve.
07 - Divide cooked rice among four serving bowls. Top each with generous portions of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.

# Expert Hacks:

01 -
  • The pork practically falls apart with just a fork, which means less standing over a stove and more time doing literally anything else.
  • It's endlessly customizable—swap the grain, adjust the slaw, dial the sauce up or down based on who's eating it.
  • One slow cooker does almost all the work, leaving your hands free to prep the fresh elements that make it feel special.
02 -
  • Eight hours is a guideline, not a law—depending on your slow cooker's actual temperature, it might be ready in 7 or need 9, so test the meat earlier than you think you should.
  • The coleslaw dressing needs acid or it tastes flat and heavy; don't skip the vinegar or try to substitute it with lemon juice, which has a different flavor profile that throws off the balance.
03 -
  • Pat the pork dry before rubbing with spices—moisture prevents the rub from sticking, and you want every bit of seasoning clinging to the meat.
  • Make the slaw the morning of serving so the flavors have time to meld; cold slaw against warm pork is the textural contrast that keeps the bowl from feeling samey.
Return