Crockpot Pulled Pork Bowls
By Noah Bennett
These Crockpot Pulled Pork Bowls are a delightful combination of tender BBQ shredded pork served over a bed of rice, accompanied by a bright and tangy cilantro-lime coleslaw. The dish brings together a variety of flavors and textures, making each bite a comforting experience. Perfect for family gatherings or casual weeknight dinners, it easily feeds a crowd or creates delicious leftovers for meal prep.
Ingredients
- •1 small yellow onion (thinly sliced (about 1 heaping cup))
- •2.5 pound boneless pork shoulder (or Boston butt, patted dry)
- •3 cloves garlic (minced)
- •1.5 cup BBQ sauce (of choice (12 ounces))
- •0.25 cup apple cider vinegar
- •fine salt (to taste)
- •black pepper (to taste)
- •1 bag coleslaw mix ((10-12 ounces, about 4 cups))
- •3 stalks green onions (thinly sliced (reserve 2 tablespoons for garnish))
- •0.5 cup fresh cilantro leaves (chopped)
- •3 tablespoons fresh lime juice ((1 large lime))
- •2 tablespoons avocado oil (or olive oil)
- •1 tablespoon apple cider vinegar
- •2 teaspoons honey
- •0.5 teaspoon ground cumin
- •0.25 teaspoon fine salt (or to taste)
- •chipotle powder (pinch or cayenne pepper (optional))
- •6 cups cooked rice ((from 2 cups uncooked))
- •sliced green onions (reserved for garnish)
- •pickles (or jalapeño slices)
- •additional BBQ sauce (for drizzling)
Instructions
- 1
Place the sliced onion in the bottom of a 6- or 8-quart slow cooker.
- 2
Remove netting from the pork shoulder roast, if there is one.
- 3
Place the pork roast on top of the onions.
- 4
Sprinkle the garlic over the pork and pour the BBQ sauce over the pork.
- 5
Pour the vinegar around the pork to mix with the onions in the bottom.
- 6
Place the lid on the slow cooker and cook on LOW for 8-10 hours.
- 7
Using two forks or meat shredders, shred the pork directly in the slow cooker, mixing it with the juices.
- 8
Taste and season with salt and pepper as desired.
- 9
If serving right away, replace the lid and set to the Warm setting for up to 2 hours before serving.
- 10
While the pork is cooking, prepare the slaw by combining the coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper in a medium bowl.
- 11
Mix well and refrigerate until ready to serve.
- 12
To assemble, add ½ to ¾ cup rice, ⅓ to ½ cup slaw, and ½ to ¾ cup of the shredded pork to each serving bowl.
- 13
Drizzle with additional BBQ sauce and garnish with pickles and sliced green onions.
Nutrition (per serving)
Calories
423
Protein
39g
Fat
10g
Carbs
40g
