Pulled Pork Bowl

Tender, slow-cooked pulled pork served over a bed of fluffy rice, topped with tangy coleslaw and drizzled with smoky BBQ sauce—a hearty, crowd-pleasing bowl bursting with flavor.

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This Pulled Pork Bowl is a quintessential American classic reimagined for easy home cooking. By allowing the pork to slow-cook for eight hours, you achieve a level of tenderness that pairs perfectly with the crisp, fresh crunch of homemade cabbage slaw.

Ingredients

• Pork: 1.5 lbs (700 g) boneless pork shoulder or pork butt, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) BBQ sauce (plus extra for serving).
• Rice or Grain: 2 cups (400 g) cooked white or brown rice, or cooked quinoa.
• Coleslaw: 2 cups (140 g) shredded green cabbage, 1 cup (70 g) shredded red cabbage, 1 medium carrot (grated), 1/4 cup (60 ml) mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, salt and pepper to taste.
• Garnishes: Sliced green onions and fresh cilantro (optional).

Instructions

Prepare the Pulled Pork

In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the spice mixture all over the pork. Place the pork in a slow cooker and add chicken broth. Cover and cook on low for 8 hours, or until the pork is very tender. Remove the pork and shred with two forks. Return the shredded pork to the cooker, stir in 1/2 cup BBQ sauce, and keep warm.

Make the Coleslaw

In a large bowl, combine green cabbage, red cabbage, and carrot. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the vegetables and toss to coat. Chill in the refrigerator until ready to serve.

Assemble the Bowls

Divide the cooked rice or grain among four bowls. Top each with generous portions of the warm pulled pork and the chilled coleslaw. Drizzle with extra BBQ sauce and garnish with green onions or cilantro if desired.

Zusatztipps für die Zubereitung

To save time on busy weeknights, you can use a pre-packaged store-bought coleslaw mix. When shredding the pork, ensure it is still warm to make the process easier and help the meat better absorb the BBQ sauce.

Varianten und Anpassungen

For a lighter version of the slaw, substitute the mayonnaise with Greek yogurt. You can also swap the white rice for brown rice, quinoa, or cauliflower rice for extra nutrients. To keep the dish gluten-free, ensure your chosen BBQ sauce is certified gluten-free.

Serviervorschläge

This hearty meal pairs exceptionally well with a crisp lager or a tall glass of iced tea. For a complete family dinner, serve the bowls with extra BBQ sauce on the side so everyone can customize their spice and sweetness levels.

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With 36g of protein and 550 calories per serving, this Pulled Pork Bowl is a nutritious and satisfying choice for any occasion. Enjoy the rich, smoky flavors of a BBQ feast from the comfort of your own home.

Recipe FAQ

→ What cut of pork works best?

Boneless pork shoulder or pork butt works beautifully. These cuts have enough marbling to stay tender through 8 hours of slow cooking and shred easily with forks.

→ Can I make this faster?

You can cook the pork on high for 4-5 hours instead of low for 8 hours, or use an Instant Pot on high pressure for about 60-90 minutes until tender enough to shred.

→ What grain alternatives work well?

Brown rice, quinoa, or cauliflower rice all make excellent bases. Choose based on your preference for whole grains or lower-carb options.

→ How long does leftover pork keep?

Store shredded pork in an airtight container for up to 4 days. Reheat gently with a splash of broth or extra BBQ sauce to maintain moisture.

→ Is this gluten-free?

Yes, simply use a gluten-free BBQ sauce. Check your coleslaw ingredients as well, though most mayonnaise and vinegar varieties are naturally gluten-free.