These BBQ Pulled Pork Bowls combine tender, slow-cooked pork with roasted sweet potatoes, fiber-rich black beans, and crunchy coleslaw for a wholesome, flavor-packed meal.
High in protein and plant-based fiber, this dish balances savory, tangy, and smoky flavors while providing healthy fats and low saturated fat.
Perfect for easy weeknight dinners or meal prep, it’s satisfying, nutritious, and full of vibrant textures everyone will love.
BBQ Pulled Pork Bowl
Equipment
- 1 slow cooker (6-quart recommended)
- 1 large rimmed baking sheet
- Parchment paper (for roasting sweet potatoes)
- 1 Medium mixing bowl
- 2 forks (for shredding pork)
- Measuring Cups and Spoons
Ingredients
For the Apple Cider Pulled Pork:
- 1 small yellow onion halved and thinly sliced
- 4 garlic cloves minced
- ⅓ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 2.5 –3 lb bone-in pork shoulder
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp ground cumin
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes cut into large cubes
- 2 tbsp avocado oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika
For the Coleslaw:
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- ¼ tsp kosher salt
- ½ tsp coarse ground black pepper
- 14 oz coleslaw mix red cabbage and carrots
For Serving:
- 1 can black beans drained and warmed
- Sliced dill pickles
- BBQ sauce for drizzling
- Fresh cilantro chopped
- Lime wedges
Instructions
- Prepare the Slow Cooker Base: Start by creating a flavorful foundation for your pulled pork. Peel and halve a small yellow onion, then slice it thinly. Mince 4 garlic cloves until fragrant. Place both the onion and garlic at the bottom of your slow cooker. Pour in ⅓ cup of apple cider vinegar and ½ cup of low-sodium chicken broth. Gently stir the mixture with a spoon to evenly combine the liquids and aromatics. This will infuse the pork with a subtle tangy sweetness during cooking.
- Season the Pork Shoulder: Pat the 2.5–3 lb bone-in pork shoulder dry using paper towels. Drying the meat ensures that the seasoning sticks better and helps develop flavor during slow cooking. In a small bowl or directly over the meat, sprinkle 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of ground cumin. Use your hands to rub the seasoning thoroughly into every side of the pork. Make sure the spices are evenly distributed and pressed gently into the meat.
- Add Pork to Slow Cooker: Carefully place the seasoned pork shoulder on top of the onion and garlic mixture in the slow cooker. Ensure the pork is nestled evenly so it cooks consistently. Cover the slow cooker with its lid, set the heat to low, and let it cook slowly for 8 hours. This long, gentle cooking process will allow the pork to become tender, juicy, and ready to shred effortlessly.
- Prepare Sweet Potatoes for Roasting: Approximately 45 minutes before the pork is done, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Dice 2 medium sweet potatoes into large, evenly sized cubes to ensure they roast uniformly. Place the potatoes on the baking sheet, drizzle with 2 tablespoons of avocado oil, and season with 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Toss gently until each cube is coated evenly with oil and spices.
- Roast Sweet Potatoes: Spread the sweet potatoes into a single layer on the prepared baking sheet, leaving space between each piece for even roasting. Place the tray in the preheated oven and roast for approximately 35 minutes, tossing halfway through. Roast until the edges are golden brown and the potatoes are tender when pierced with a fork. Keep a close eye in the final 5 minutes to avoid burning. Once done, remove from the oven and set aside.
- Make Creamy Coleslaw: While the pork and sweet potatoes cook, prepare the coleslaw for a crisp, tangy contrast. In a medium mixing bowl, whisk together ½ cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon white vinegar, ¼ teaspoon kosher salt, and ½ teaspoon coarse black pepper until smooth. Add 14 ounces of coleslaw mix (red cabbage and carrots) and toss thoroughly to coat each strand of cabbage in the dressing. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
- Shred the Pulled Pork: Once the slow cooker has finished cooking the pork, it should be extremely tender. Using tongs, carefully transfer the pork to a large rimmed baking sheet. Reserve 1 cup of the cooking liquid. Using two forks, begin shredding the meat by pulling it apart into bite-sized pieces. Pour about ½ cup of the reserved liquid over the shredded pork and toss gently to moisten.
- Crisp the Pulled Pork (Optional Broiler Step): For added texture and flavor, crisp the edges of the shredded pork under the broiler. Preheat your broiler to high (or the oven to the highest temperature, around 500°F, if you don’t have a broiler). Spread the shredded pork evenly on the baking sheet. Place the sheet on the top oven rack and broil for 3–5 minutes, watching carefully to prevent burning. Halfway through, pour the remaining ½ cup of cooking liquid over the pork and toss gently. Remove from the oven once the edges are slightly crispy.
- Warm the Black Beans: Drain 1 can of black beans and transfer them to a small saucepan or microwave-safe dish. Heat over medium-low heat on the stove or in the microwave until warmed through. This simple step ensures the beans are soft, flavorful, and ready to accompany the pulled pork and roasted vegetables in the bowls.
- Assemble the BBQ Pulled Pork Bowls: Now it’s time to build your bowls. In each serving bowl, add a portion of roasted sweet potatoes, a scoop of black beans, and a generous heap of pulled pork. Top with a handful of creamy coleslaw. Drizzle BBQ sauce over the top, add sliced dill pickles, sprinkle with fresh cilantro, and serve with a lime wedge on the side. This assembly balances sweet, tangy, smoky, and fresh flavors in every bite.
- Serve and Enjoy: Serve these bowls immediately while warm for maximum flavor. Each bite should have tender, juicy pulled pork, crispy roasted sweet potatoes, creamy coleslaw, and rich, savory beans. Perfect for weeknight dinners, meal prep, or family gatherings, these bowls are both satisfying and wholesome. Leftovers can be stored or frozen for quick future meals.
Notes
- Pork Selection: For the most tender results, choose a well-marbled bone-in pork shoulder. The fat content helps keep the meat juicy during the long, slow cooking process.
- Slow Cooker Timing: Cooking low and slow for 8 hours is key for shreddable, flavorful pork. If you’re short on time, a pressure cooker can reduce cooking time to around 1.5–2 hours.
- Sweet Potato Size: Cut sweet potatoes into evenly sized cubes to ensure consistent roasting. Slightly larger pieces hold their shape and offer a caramelized exterior with a soft center.
- Coleslaw Balance: Taste the coleslaw before serving. Adjust acidity or seasoning to your preference; a little extra lemon juice or vinegar can brighten the flavors.
- Layering Flavors: Reserve some slow-cooker liquid for tossing with the shredded pork to enhance moisture and flavor before broiling.
Chef’s Secrets: Maximizing Flavor And Texture
To make your pulled pork bowls truly exceptional, focus on layering textures and balancing flavors.
Broiling the shredded pork at the end crisps the edges, adding a savory crunch that contrasts beautifully with creamy coleslaw and tender sweet potatoes.
Using apple cider vinegar in the cooking liquid tenderizes the meat while imparting a subtle tang.
Toasting the cumin lightly before rubbing onto the pork can deepen its smoky aroma.
For extra richness, drizzle a small amount of avocado oil over the beans or vegetables just before serving.
Serving Suggestions: Creative Meal Ideas
These bowls are versatile and easy to adapt.
For a heartier meal, serve over brown rice, quinoa, or cauliflower rice for a low-carb option.
Garnish with fresh herbs like cilantro or parsley and a squeeze of lime to brighten the flavors.
A side of pickled red onions or jalapeños adds a tangy kick.
These bowls also make a great meal-prep option; simply store the components separately and assemble just before eating to maintain freshness and texture.
Storage Tips: Keep Ingredients Fresh
Pulled pork, roasted sweet potatoes, and coleslaw can all be stored separately in airtight containers for up to 3–4 days in the refrigerator.
The shredded pork can also be frozen for up to 3 months—allow it to cool completely before freezing.
When reheating, warm the pork gently in a skillet with a splash of broth or water to retain moisture.
Sweet potatoes reheat best in the oven or air fryer to maintain crisp edges, while coleslaw is best enjoyed fresh; if needed, give it a quick toss before serving.
Frequently Asked Questions
1. Can I make this in a pressure cooker?
Yes! A pressure cooker can reduce the pork cooking time to about 90–120 minutes on high pressure. Keep the same seasoning and liquid ratio, then release pressure naturally for best tenderness.
2. Can I use boneless pork shoulder instead?
Absolutely. Boneless pork shoulder works well, though bone-in offers slightly more flavor and moisture. Adjust cooking time if needed; bone-in may require slightly longer to achieve shreddable tenderness.
3. How can I make the dish spicier?
Add a pinch of cayenne, smoked paprika, or chili powder to the pork rub. You can also add sliced jalapeños to the coleslaw or serve with a spicy BBQ sauce for extra heat.
4. Can I prepare components ahead of time?
Yes! The pork can be cooked and shredded a day or two in advance, sweet potatoes can be roasted ahead, and coleslaw can be made the day before. Assemble bowls just before serving for the best texture.
5. Are there healthier alternatives to mayonnaise in coleslaw?
You can substitute Greek yogurt or a blend of yogurt and light mayonnaise for a lower-fat option without compromising creaminess. Adjust lemon juice or vinegar to maintain a balanced tangy flavor.
