Crockpot BBQ Pulled Pork Bowls

Easy Crockpot BBQ Pulled Pork bowls made with tender slow cooker pork roast, simple spices, and customizable toppings. A high‑protein, low‑prep weeknight meal everyone will love.

Weeknight dinners can feel overwhelming when you want something delicious but don't have much time to cook. That is why I love slow cooker meals that require minimal prep and still deliver great flavor. These Easy Crockpot BBQ Pulled Pork Bowls are a perfect example of a simple, high protein recipe that fits easily into a busy routine.

If you love easy slow cooker meals like my Slow Cooker Southwest Chicken Bowls or Crockpot Green Chili Chicken, this pulled pork bowl is another great one to add to your rotation. Once the shredded pork is ready, you can build a customizable bowl with toppings like coleslaw, corn, black beans, cilantro, and my pickled red onions. It's simple, satisfying, and a great option for both weeknight dinners and meal prep.

Why This Recipe Is Dietitian Approved

1. Easy weeknight meal, minimal prep. Simple steps and quick prep make it easier to choose a nourishing homemade dinner on busy nights.
2. Great source of protein. The pork provides a satisfying protein base that helps keep you full and supports balanced meals.
3. Crockpot set it and forget it meat. This slow cooker pork roast cooks while you go about your day, making dinner feel effortless.

Crockpot BBQ Pulled Pork Bowls Recipe

Ingredients

Pork roast. Boneless pork shoulder roast or pork butt works best! 

Chicken broth. Look for a no added salt option!

Spices. Garlic powder, onion powder, paprika.

Bbq sauce. I recommend using a low sodium, low sugar BBQ sauce. My personal favorite is Stubbs!

Apple cider vinegar. Optional for added depth of flavour!

Toppings. Corn, black beans, cilantro, pickled red onions, green onions and easy coleslaw.

Sauce. For these bowls i love using a sriracha lime BBQ sauce with a Greek yogurt base- you can find the recipe below! 

Rice. For serving! 

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Remove netting and slice any excess fat off of the pork roast.

2. To a 6 or 8 quart slow cooker place the pork roast in the bottom, sprinkle the garlic powder,onion powder, paprika, salt and black pepper over the roast. Drizzle with bbq sauce and vinegar. 

3. Place the lid on the slow cooker and cook on LOW for 6-8 hours.

4. In the final 30 minutes of the pork cooking, cook your rice and prepare the coleslaw. In a medium bowl combine the cabbage, green onions and carrots. To make the dressing whisk together the yogurt, apple cider vinegar, honey, garlic powder, salt and black pepper. Pour the dressing over the slaw and toss to combine. Prepare the rest of the toppings.
5. Make the dressing by whisking together yogurt, bbq sauce, sriracha and lime juice (or just use additional BBQ sauce as a sauce for the bowls).

6. Using two forks, shred the pork directly in the slow cooker, mixing it with the sauce.

7. To assemble the bowls: add rice, coleslaw, shredded pork and top with desired toppings. Drizzle with the yogurt sriracha sauce or an extra drizzle of bbq sauce!

Substitutions and Variations

You can use any base and toppings you like! 

Base ideas: white rice, brown rice, roasted sweet potatoes, roasted white potatoes, etc.! 

Topping ideas: dill pickles, jalapenos, corn, black beans, pickled onions, coleslaw etc.!

Equipment

• Slow cooker

Storage

When storing leftovers- I recommend storing the crockpot bbq shredded pork separately from the coleslaw and rice and assembling fresh! If stored in airtight containers everything will stay fresh for up to 4 days.

Frequently Asked Questions

More Flavourful Dinner Recipes

If you liked these Crockpot BBQ Pulled Pork Bowls, try these recipes:

• Fresh Fish Tacos with Mango Salsa
• Teriyaki Chicken Spring Roll Bowl
• Buffalo Chicken Rice Bowls
• Mediterranean Grain Bowls

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5 from 1 vote

Crockpot BBQ Pulled Pork Bowls

Easy Crockpot BBQ Pulled Pork bowls made with tender slow cooker pork roast, simple spices, and customizable toppings. A high‑protein, low‑prep weeknight meal everyone will love.

Prep Time30 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: Bowls, slow cooker

Servings: 6

Ingredients 

1x2x3x

Shredded pork:

• 2-2.5 lb boneless pork shoulder or pork butt, patted dry
• ½ cup low sodium chicken broth
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon paprika
• salt and black pepper, to taste
• 1 cup low sugar bbq sauce * I use Stubbs Original BBQ sauce
• ¼ cup apple cider vinegar

For the coleslaw:

• ½ head purple cabbage (about 4 cups), shredded or chopped thinly* see notes
• 1 bunch green onions, thinly sliced
• 1 cup shredded or matchstick carrots
• 3 tablespoon Greek yogurt (or mayonnaise)
• 2 tablespoon apple cider vinegar
• 2 tablespoon honey
• ½ teaspoon garlic powder
• ½ teaspoon salt
• black pepper to taste

For the bowls:

• 2 cups cooked rice (1 cup uncooked)
• black beans
• corn Canned or frozen (+defrosted) both work great
• pickled red onions
• cilantro chopped

For the sriracha lime BBQ sauce:

• ¼ cup plain Greek yogurt (option to sub mayonnaise)
• 3 tablespoon low sugar BBQ sauce * I use Stubbs Original BBQ sauce
• 1 tablespoon sriracha
• 1 lime just the juice

Instructions

• Remove netting and slice any excess fat off of the pork roast.
• To a 6 or 8 quart slow cooker place the pork roast in the bottom, sprinkle the garlic powder,onion powder, paprika, salt and black pepper over the roast. Drizzle with bbq sauce and vinegar.
• Place the lid on the slow cooker and cook on LOW for 6-8 hours. *see notes
• In the final 30 minutes of the pork cooking, cook your rice and prepare the coleslaw. In a medium bowl combine the cabbage, green onions and carrots. To make the dressing whisk together the yogurt, apple cider vinegar, honey, garlic powder, salt and black pepper. Pour the dressing over the slaw and toss to combine. Prepare the rest of the toppings.
• Make the dressing by whisking together yogurt, bbq sauce, sriracha and lime juice (or just use additional BBQ sauce as a sauce for the bowls).
• Using two forks, shred the pork directly in the slow cooker, mixing it with the sauce.
• To assemble the bowls: add rice, coleslaw, shredded pork and top with desired toppings. Drizzle with the yogurt sriracha sauce or an extra drizzle of bbq sauce!

Notes

COOK TIME: I have tested this recipe cooking at a high temperature for 3-4 hours and although it does work, it tends to dry out the meat faster making it more likely to overcook! 

SHREDDING THE MEAT: If your meat is not shredding you CAN remove the meat, add it to a large mixing bowl or stand mixer bowl and shred it using a handheld mixer on a low speed or a stand mixer with the paddle attachment. 

COLESLAW: The cabbage, carrots and green onions can be replaced with 1-2 bags of coleslaw mix if you prefer! 

FOR SAUCEIR PORK: replace ¼ cup of broth with ¼ cup additional BBQ sauce

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1bowl | Calories: 387kcal | Carbohydrates: 43g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 757mg | Potassium: 1068mg | Fiber: 4g | Sugar: 18g | Vitamin A: 4808IU | Vitamin C: 47mg | Calcium: 104mg | Iron: 3mg

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