Crockpot Pulled Pork Bowls 

This Crockpot Pulled Pork Bowls recipe from The Real Food Dietitians brings together tender shredded pork, rice, tangy cilantro‑lime coleslaw, pickles, green onions, and your favorite BBQ sauce—all in one satisfying bowl. It’s essentially a picnic dinner simplified into a complete meal. With 39 grams of protein per serving and a balance of grains, veggies, and meat, it’s perfect for meal prep, feeding a crowd, or quick weeknight dinners. The flavors are bright, smoky, savory, and refreshing—a fun twist on classic BBQ served in a bowl.

Ingredients

For the Shredded Pork (serves about 8)

• 1 small yellow onion, thinly sliced (~1 cup)
  
  

• 2½–3 lb boneless pork shoulder (Boston butt), patted dry
  
  

• 3 garlic cloves, minced
  
  

• 1½ cups (12 oz) BBQ sauce of choice
  
  

• ¼ cup apple cider vinegar
  
  

• Salt and black pepper to taste
  
  

For the Cilantro‑Lime Slaw

• ~4 cups coleslaw mix (10–12 oz bag)
  
  

• 3 green onions, thinly sliced (reserve ~2 Tbsp green parts for garnish)
  
  

• ½ cup chopped fresh cilantro
  
  

• 3 Tbsp fresh lime juice (~1 large lime)
  
  

• 2 Tbsp avocado oil or olive oil
  
  

• 1 Tbsp apple cider vinegar
  
  

• 2 tsp honey
  
  

• ½ tsp ground cumin
  
  

• ¼–½ tsp salt, to taste
  
  

• Pinch of chipotle powder or cayenne (optional)
  
  

For Serving

• 6 cups cooked rice (from ~2 cups uncooked)
  
  

• Pickles or jalapeño slices
  
  

• Additional BBQ sauce for drizzling

Directions

1. Place the sliced onion at the bottom of a 6- or 8-quart slow cooker. Lay the pork shoulder on top. Sprinkle garlic over the pork, pour BBQ sauce over it, and pour apple cider vinegar around the edges so it mixes with the onions. Season with salt and pepper.
   
   

2. Cover and cook on LOW for 8–10 hours until the pork is tender and shreds easily with a fork.
   
   

3. While pork is cooking, whisk together slaw ingredients: coleslaw mix, sliced green onion, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and optional spice. Toss well and chill until ready to serve.
   
   

4. Transfer cooked pork to a bowl and shred with two forks; stir in some of the cooking juices to moisten. Taste and adjust seasoning.
   
   

5. Assemble bowls: Divide cooked rice among bowls, top with pulled pork, slaw, and garnish with pickles, reserved green onions, jalapeños, and extra BBQ sauce.
   
   

Nutrients (Per Serving)

• Protein: ~39 g
  
  

• Grains, protein and vegetables all in one balanced bowl
  
  

• Calories, fat, carbs, sodium depend on sauce and portion sizes
  
  

• High in B vitamins, iron, fiber, depending on rice and slaw ingredients