BBQ Pulled Pork Bowl
This slow cooker BBQ pulled pork bowl is low-effort, high-reward. Tender saucy pork, crispy sweet potatoes, and crisp coleslaw all in the same satisfying bowl.
BBQ Pork Bowls That Practically Cook Themselves
Raise your hand if slow cooker meals make you feel like you have your life together. 🙋♀️ These BBQ pork bowls are smoky, saucy, and fully loaded with flavor. The best part? There’s no grill, no stress, and no standing over the stove for hours. Just toss everything in the crockpot, roast up some sweet potatoes, and boom: you've got tender pulled pork, zesty slaw, and cozy roasted wedges all piled into one glorious bowl.
It’s the kind of dinner that tastes like you worked way harder than you did. Perfect for weeknights, meal prep, or those “I just can’t” days when takeout feels like too much effort, but so does cooking. This one’s on repeat in our house, and once you try it, I think it will be in yours too.
Ingredients and Notes
Pork
- White Onion - Adds flavor and moisture to the pork as it cooks.
- Pork Shoulder or Butt - These are the best cuts for juicy, tender pork, because we don’t do dry around here.
- BBQ Sauce - I like the Primal Kitchen brand, but you can also make your own homemade barbecue sauce.
Coleslaw
- Coleslaw Mix - Store-bought makes this fast, but feel free to shred your own.
- Lime Juice + Apple Cider Vinegar - For brightness and tang.
- Honey - Balances the acidity. Honey or maple syrup also works well.
- Spices - Garlic powder, salt, and pepper add a punch of savoriness.
Sweet Potato Wedges
- Sweet Potato - Use one medium sweet potato, cut into wedges.
- Oil - This helps create a crisp, golden exterior and allows the seasonings to cling to the potatoes. I prefer avocado oil for its neutral flavor, but olive oil is also great.
- Seasonings - Garlic powder, onion powder, and sea salt pair perfectly with the bold barbecue flavors.
How to Make a BBQ Pork Bowl in a Slow Cooker
This is an overview of the recipe. Full ingredients & instructions are in the recipe card below.
Variations and Topping Ideas
- Swap the Pork: Use chicken instead.
- Add Crunch: Sprinkle toasted pepitas or crispy onions over the bowls before serving.
- Make it Spicy: Stir chipotle in adobo into your BBQ sauce, or add sliced jalapeños on top.
- Include Veggies: Add roasted corn, avocado, or pickled red onions for a Tex-Mex vibe.
- Fats: Include a sprinkle of Cotija, feta, or goat cheese. Or, add sliced avocado for extra fats and a creamy texture.
How to Store
Each component stores beautifully for up to 5 days in airtight containers in the fridge. Reheat the pork and sweet potatoes before serving, and enjoy cold slaw straight from the fridge for an easy meal prep win.
For more slow cooker recipes, check out my:
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Recipe
BBQ Pulled Pork Bowl
Ingredients
Pork
- 1 medium white onion - chopped
- 3 lb pork shoulder or butt
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup bbq sauce - I like the Primal kitchen brand but you can also make your own
Coleslaw
- 1 12-oz bag coleslaw mix
- 1 lime - juiced
- 1 tablespoon apple cider vinegar
- ½ tablespoon agave - or honey or maple syrup
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Sweet Potato Wedges
- 1 medium sweet potato - cut into wedges
- 1 tablespoon avocado or olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon sea salt
Instructions
- Cook the pork. Place the white onion in the bottom of a slow cooker. Pat the pork shoulder dry with a paper towel then sprinkle with salt and pepper all over. Place the pork on top of the onions in the low cooker and pour the bbq sauce over the pork. Cook on low for 8 - 10 hours or on high for 6 - 8 hours.1 medium white onion, 3 lb pork shoulder or butt, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 cup bbq sauce
- Make the coleslaw. About an hour before serving, prepare the cole slaw. Add all of the cole slaw ingredients to a bowl and toss well to combine. Place a lid or foil over the bowl and place it in the fridge to chill until you’re ready to serve the bowls.1 12-oz bag coleslaw mix, 1 lime, 1 tablespoon apple cider vinegar, ½ tablespoon agave, ¼ teaspoon garlic powder, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Roast Sweet Potatoes. About 45 minutes before serving, prepare the sweet potato wedges. Preheat oven to 400°F. Toss wedges with avocado oil, garlic powder, onion powder, and salt. Spread on a baking sheet (don’t overcrowd) and roast 24–30 minutes, flipping halfway.1 medium sweet potato, 1 tablespoon avocado or olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon sea salt
- Shred the pork. Once the pork is done, transfer the shoulder to a cutting board. It should be tender enough to fall apart with a fork. Pull the meat into strips and transfer it to a large bowl or baking dish. Add a generous spoonful of the extra “juices” from the slow cooker to the meat (optional but it helps to keep the meat juicy). Add the remaining bbq sauce to the pork and toss well to combine.
- Assemble Pork Bowls. To individual bowls, add a serving of pulled pork, cole slaw, and sweet potato wedges and enjoy!
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