Pulled Pork Bowl (Printable)

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

# What you need:

→ Pork

01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon ground cumin
08 - 1 cup chicken broth
09 - 0.5 cup BBQ sauce, plus additional 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 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 it:

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 surfaces of the 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 shreds easily with a fork.
03 - Remove pork from slow cooker using tongs. Using two forks, shred the pork into bite-sized pieces. Return shredded pork to slow cooker, stir in 0.5 cup BBQ sauce, and keep warm until serving.
04 - In a large bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
05 - Pour dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly. Cover and refrigerate until ready to serve.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with generous portions of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with sliced green onions or fresh cilantro if desired.

# Helpful Hints:

01 -
  • The pork becomes impossibly tender after hours of low and slow cooking, practically melting on your tongue without any effort on your part.
  • You can prep everything in the morning and come home to a fully cooked meal, making weeknight dinners feel effortless.
  • The contrast between smoky pork, tangy coleslaw, and fluffy rice creates this perfect balance that keeps you coming back for another spoonful.
02 -
  • Don't skip the step of shredding the pork and returning it to the cooker with sauce—that final 15 minutes of soaking makes an enormous difference in how the flavors meld together.
  • If your coleslaw is watery after a few hours, drain some of the excess liquid before serving, or it'll turn your rice into mush.
03 -
  • Make the coleslaw dressing a day ahead and toss it with the vegetables just before serving—this prevents the slaw from becoming soggy while still allowing flavors to meld.
  • If you're short on time in the morning, prep your spice rub the night before and store it in a small container so you only need 30 seconds to coat the pork.
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