Pulled Pork Bowl with Coleslaw

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. This classic American dish is the ultimate comfort food, combining long-simmered savory meat with a fresh, crunchy slaw for a perfectly balanced meal.

Pin It

Whether you are looking for a reliable weeknight dinner or a dish that will impress guests at a gathering, these bowls are a fantastic choice. The combination of smoky spices and sweet honey in the slaw ensures a depth of flavor that keeps everyone coming back for more.

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 (optional), fresh cilantro (optional)

Instructions

1. 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 the chicken broth. Cover and cook on low for 8 hours, or until the pork is very tender and easy to shred. Remove the pork from the cooker and shred with two forks. Return shredded pork to the slow cooker, stir in 1/2 cup BBQ sauce, and keep warm.

2. 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 until ready to serve.

3. Assemble the Bowls

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

Zusatztipps für die Zubereitung

To save time, use a store-bought coleslaw mix instead of shredding individual vegetables. When shredding the pork, ensure you remove any large pieces of fat for a cleaner texture in your bowl. Using the low setting on your slow cooker is essential for achieving that signature tenderness.

Varianten und Anpassungen

For a lighter option, use Greek yogurt instead of mayonnaise in the coleslaw dressing. You can also substitute brown rice, quinoa, or even cauliflower rice for variety. To make the dish gluten-free, simply ensure that your chosen BBQ sauce is certified gluten-free.

Serviervorschläge

This meal pairs exceptionally well with a crisp lager or a tall glass of iced tea. For extra freshness, don't skimp on the green onions and cilantro garnishes.

Pin It

Enjoy your homemade Pulled Pork Bowl! It is a delicious, satisfying meal that brings the flavors of a backyard BBQ right to your dinner table with minimal effort.

Recipe FAQs

→ What cut of pork works best for shredding?

Pork shoulder or pork butt are ideal choices because their higher fat content keeps the meat moist during long cooking. These cuts become fork-tender and shred easily after 8 hours in the slow cooker.

→ Can I make this without a slow cooker?

Yes, you can cook the seasoned pork in a Dutch oven at 300°F (150°C) for 4-5 hours, covered tightly. Check occasionally and add broth if needed to prevent drying.

→ How long does the coleslaw stay crisp?

The coleslaw stays crunchy for 2-3 days when refrigerated in an airtight container. For best texture, dress it just before serving rather than making it too far ahead.

→ What other grains can I use instead of rice?

Brown rice, quinoa, farro, or even cauliflower rice work beautifully. Brown rice and quinoa add nutty flavor while cauliflower rice offers a lighter, low-carb alternative.

→ Can I freeze the cooked pork?

Absolutely. Cool the shredded pork completely, then store in freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth or additional BBQ sauce.