Pulled Pork Bowl with Coleslaw (Print version)

Slow-cooked pork shoulder over fluffy rice with crisp coleslaw and smoky BBQ drizzle

# What You'll Need:

→ Pork

01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder
07 - 0.5 tsp ground cumin
08 - 1 cup chicken broth
09 - 0.5 cup BBQ sauce, plus additional 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 tbsp apple cider vinegar
16 - 1 tsp honey
17 - Salt and pepper to taste

→ Garnishes

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

# How to Make It:

01 - In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Rub the spice mixture evenly over all surfaces of the pork shoulder.
02 - Place seasoned pork in slow cooker and add chicken broth. Cover and cook on low setting for 8 hours until pork is very tender and shreds easily with forks.
03 - Remove cooked pork from slow cooker and shred using two forks. Return shredded pork to 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 dressing over cabbage mixture and toss until all vegetables are evenly coated. Refrigerate until ready to serve.
07 - Divide cooked rice among four serving bowls. Top each bowl with generous portions of pulled pork and chilled coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.

# Expert Tips:

01 -
  • The pork does almost all the work while you go about your day, then rewards you with meat so tender it falls apart with a fork.
  • It feeds four people generously without requiring much skill, which means less stress and more time enjoying company.
  • The textural contrast between creamy coleslaw and smoky pork keeps every bite interesting instead of one-note.
02 -
  • Don't skip the rub—it's tempting to rush this step, but those spices adhering to the meat surface are what create real depth in the final dish.
  • Make your coleslaw at least a few hours ahead or the night before; it gets better as the flavors meld and the vegetables soften slightly from the dressing.
03 -
  • Pat the pork dry before applying the rub—moisture prevents the spices from sticking properly and forming that flavorful crust.
  • Taste the pork partway through cooking and adjust seasoning after shredding; sometimes adding extra salt at the end makes all the difference in bringing everything into focus.
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