Save The smell hit me before I even opened the door that evening, smoky and sweet, wrapping around the whole block like a welcome sign. My neighbor was slow-cooking pork shoulder for a backyard party, and I stood on her porch longer than I should have, just breathing it in. She handed me a bowl piled with rice, tangy slaw, and pulled pork so tender it fell apart at the sight of a fork. I went home that night determined to recreate it, and after a few tries, this bowl became my answer to every potluck invite and lazy Sunday craving.
I made this for my brother after he helped me move apartments on a sweltering July afternoon. He sat at my kitchen table, sweaty and exhausted, and polished off two bowls without saying a word until the end. Then he just looked up and said, make this again. It became our tradition after every favor, every late-night project, every time one of us needed comfort that tasted like effort and care.
Ingredients
- Boneless pork shoulder or pork butt: This cut has just enough fat to stay juicy through the long cook, and it shreds like a dream once its done.
- Smoked paprika: Adds that campfire depth without needing an actual smoker, and it layers beautifully with the BBQ sauce.
- Chicken broth: Keeps the pork moist and infuses it with savory flavor as it breaks down over the hours.
- BBQ sauce: Stir it in at the end so the sugars dont burn, and save extra for drizzling because people will want more.
- Shredded cabbage (green and red): The mix of colors makes the slaw look alive, and the red cabbage adds a peppery bite.
- Apple cider vinegar: Cuts through the mayo and gives the slaw that sharp tang that wakes up your palate.
- Honey: Just a teaspoon balances the vinegar and ties the whole dressing together without making it sweet.
- Cooked rice or quinoa: A fluffy, neutral base that soaks up the BBQ drippings and makes the bowl feel complete.
Instructions
- Season the pork:
- Mix your spices in a small bowl, then massage them into every corner of the pork shoulder until its covered in a ruddy, fragrant crust. This is where the flavor starts, so dont be shy.
- Slow cook low and slow:
- Nestle the pork into your slow cooker, pour in the broth, cover it, and walk away for eight hours. When you come back, the meat will be so tender itll practically shred under your gaze.
- Shred and sauce:
- Pull the pork out, use two forks to tear it into rough, juicy strands, then stir it back into the cooker with the BBQ sauce. Let it sit for a few minutes so every piece gets coated and glossy.
- Make the slaw:
- Toss your cabbages and carrot in a big bowl, whisk together the mayo, vinegar, honey, salt, and pepper, then pour it over and mix until everything is slick and bright. Chill it if you have time, it gets better as it sits.
- Build the bowls:
- Scoop rice into each bowl, pile on the pulled pork, crown it with a tangle of slaw, and finish with a generous drizzle of BBQ sauce. Scatter green onions or cilantro on top if you want a fresh pop of color and flavor.
Save One rainy Saturday, I made these bowls for a group of friends who showed up soaked and grumpy. By the time we were halfway through dinner, the kitchen was warm, the windows were fogged, and someone had started telling stories that made us laugh until we cried. The bowls were empty, the rain kept falling, and nobody wanted to leave.
Choosing Your Base
White rice is classic and fluffy, brown rice adds a nutty chew, quinoa makes it feel a little lighter and more virtuous. Ive even used cauliflower rice when I wanted to skip the carbs entirely, and it worked beautifully because the BBQ sauce and slaw bring so much flavor on their own. Pick whatever feels right for your mood or your meal plan, this recipe doesnt judge.
Slaw Variations
Swap the mayo for Greek yogurt if you want tang with less fat, or go wild and add shredded apple, a handful of raisins, or a sprinkle of toasted sunflower seeds. I once stirred in a spoonful of horseradish because I had it open in the fridge, and it gave the slaw a sneaky heat that people couldnt quite place but loved. The base recipe is forgiving, so experiment and make it yours.
Storing and Reheating
The pulled pork keeps for up to four days in the fridge and freezes beautifully for up to three months, which means you can make a big batch and pull out portions whenever you need an easy dinner. The slaw stays crisp for about two days, but after that it gets a little watery, so I usually make it fresh or at least the day before. Reheat the pork gently in a pan with a splash of broth or water to keep it moist, and assemble the bowls right before serving so everything stays bright and textured.
- Store pork, rice, and slaw separately so nothing gets soggy.
- Warm the pork in a skillet over medium heat, stirring occasionally until heated through.
- Assemble fresh bowls each time for the best contrast of hot, cold, creamy, and smoky.
Save This bowl has carried me through busy weeks, last-minute dinners, and moments when I needed something that felt like a hug in food form. I hope it does the same for you.
Common Questions
- → Can I make pulled pork in the oven instead of a slow cooker?
Yes. Rub the seasoned pork with spices, place in a Dutch oven with chicken broth, cover tightly, and bake at 300°F for 4-5 hours until tender.
- → What's the best cut of pork for pulled pork?
Pork shoulder or pork butt works best. These cuts have enough fat to stay tender during long cooking and shred beautifully.
- → Can I make the coleslaw ahead of time?
Yes. Prepare coleslaw up to 24 hours in advance and store refrigerated. The flavors actually improve as the cabbage marinates in the dressing.
- → How long does leftover pulled pork keep?
Store shredded pork in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- → What other grains work well in this bowl?
Brown rice, quinoa, farro, or cauliflower rice all make excellent bases. Choose based on your preference and dietary needs.
- → Can I use a store-bought coleslaw mix?
Absolutely. A bag of pre-shredded coleslaw mix saves time. Just whisk up the dressing and toss it with the ready-made blend.