Pulled Pork Bowl (Printable Version)

Slow-cooked pork shoulder with spices, served over rice with crispy coleslaw and smoky BBQ drizzle.

# What You’ll 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 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 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional

# Step-by-Step Guide:

01 - In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the spice mixture evenly all over the pork shoulder.
02 - Place the seasoned pork in a slow cooker and add chicken broth. Cover and cook on low setting for 8 hours until pork is very tender and easily shreds with forks.
03 - Remove the pork from the slow cooker and shred using two forks. Return shredded pork to the slow cooker, stir in 0.5 cup BBQ sauce, and keep warm on low setting.
04 - In a large bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
06 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables. Refrigerate until ready to serve.
07 - Divide cooked rice or grain equally among four bowls. Top each bowl with generous portions of pulled pork and coleslaw.
08 - Drizzle each bowl with additional BBQ sauce and garnish with sliced green onions or fresh cilantro if desired. Serve immediately.

# Expert Tips:

01 -
  • The pork becomes so tender it falls apart with barely a touch, making you feel like an actual barbecue wizard.
  • Everything comes together in layers—smoky, tangy, cool, creamy—so one bite never tastes the same as the last.
  • Most of the work happens while you're doing literally anything else, making it perfect for days when you want homemade food without hovering.
02 -
  • Don't skip the coleslaw—I learned the hard way that pulled pork without that cool crunch becomes monotonous by the third bite, but with it, every spoonful feels different.
  • The dressing for the coleslaw needs to sit for at least 15 minutes before serving so the cabbage softens just slightly and tastes unified rather than wet and separated.
03 -
  • If your slow cooker runs hot, check the pork at 7 hours instead of waiting the full 8—overcooked pork becomes stringy and loses its texture.
  • Save the liquid at the bottom of the slow cooker as a sauce base if you want more of a saucy bowl instead of just BBQ sauce drizzled on top.
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