BBQ Pulled Pork Bowl
This slow cooker BBQ pulled pork bowl recipe is the kind of low-effort, high-reward meal we all need in our weeknight rotation. Tender pulled pork, tangy slaw, and crispy sweet potato wedges come together in one saucy, satisfying bowl for a stress-free, flavor-packed meal.
Servings: 4 servings
Calories: 533kcal
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!
Notes
Storing : This recipe is great for meal prep as each component can be stored separately in airtight containers in the fridge for up to 5 days. Reheat the pulled pork and sweet potato wedge when ready to serve.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 46g | Protein: 43g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 139mg | Sodium: 1438mg | Potassium: 1183mg | Fiber: 4g | Sugar: 31g | Vitamin A: 4868IU | Vitamin C: 37mg | Calcium: 106mg | Iron: 4mg