Crockpot BBQ Pulled Pork Bowls

easy bbq pulled pork crockpot bowl with a fork

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

Cook Time6

Total Time6 30

Course: Main Course

Cuisine: American

Keyword: Bowls, slow cooker

Servings:

Ingredients

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

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