Pulled Pork Bowl with Coleslaw (Printable)

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

# 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

# Step-by-Step Guide:

01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. 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 easily shredded with forks.
03 - Remove cooked pork from slow cooker using two forks to shred meat into bite-sized pieces. Return shredded pork to slow cooker, stir in 0.5 cup BBQ sauce, and maintain warm setting until serving.
04 - Combine shredded green cabbage, red cabbage, and grated carrot in a large mixing bowl.
05 - Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth and well combined.
06 - Pour dressing over vegetable mixture and toss thoroughly to coat all ingredients evenly. Refrigerate until ready to serve.
07 - Divide cooked rice or grain among four serving bowls. Top each bowl with generous portions of pulled pork and chilled coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.

# Expert Tips:

01 -
  • The pork practically cooks itself while you go about your day, then pulls apart with the gentlest pressure from a fork.
  • It's the kind of meal that tastes like you've been in the kitchen for hours, but you've barely done anything hands on.
  • Everyone customizes their own bowl, so there's built in flexibility for different tastes and dietary preferences.
02 -
  • Don't skip the step of shredding the pork in the cooker with the braising liquid, otherwise it dries out immediately once plated.
  • Make your coleslaw dressing balance vinegar and sweetness, or it'll taste one dimensional and won't complement the richness of the pork.
03 -
  • Let the pork rest in the cooker with the sauce for at least thirty minutes after shredding so it absorbs maximum flavor and doesn't dry out on the plate.
  • Make your coleslaw earlier in the day so the flavors meld and the vegetables soften slightly, giving you one less thing to do right before serving.
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