Name: Crockpot BBQ Pulled Pork Bowls
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Cuisine: American
Ingredients: 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; 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; 2 cups cooked rice (1 cup uncooked); black beans; corn canned or frozen (+defrosted) both work great; pickled red onions; cilantro chopped; 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

Description

Enjoy the irresistible flavors of Crockpot BBQ Pulled Pork Bowls featuring tender pork shoulder, fresh cabbage slaw, and zesty toppings, perfect for a quick and fulfilling meal.

Ingredients

Scale

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

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Instructions

Remove netting and slice any excess fat off the pork roast.
Place the pork roast in a 6 or 8 quart slow cooker. Sprinkle with garlic powder, onion powder, paprika, salt, and black pepper. Drizzle with BBQ sauce and vinegar.
Cover the slow cooker and cook on LOW for 6-8 hours.
In the last 30 minutes of cooking, prepare the rice and coleslaw. In a bowl, mix cabbage, green onions, and carrots. In another bowl, whisk yogurt, apple cider vinegar, honey, garlic powder, salt, and black pepper for the dressing. Pour it over the coleslaw and toss to combine.
Make the dressing by whisking yogurt, BBQ sauce, sriracha, and lime juice.
Shred the pork in the slow cooker using two forks, mixing it with the sauce.
Assemble the bowls by adding rice, coleslaw, shredded pork, and your choice of toppings. Drizzle with the yogurt sriracha sauce or extra BBQ sauce.

Notes

For a spicier kick, add more sriracha to the sauce.
The coleslaw can be made ahead of time for convenience.
Feel free to customize toppings based on your preference.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 10g
Sodium: 700mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 5g
Protein: 24g
Cholesterol: 90mg