Description
A flavorful and easy recipe for Crockpot Pulled Pork Bowls, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds pork shoulder (also known as pork butt)
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup barbecue sauce (your favorite brand)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 cups cooked brown rice or quinoa
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed and drained)
- 1 cup diced tomatoes (canned or fresh)
- 1 avocado, sliced
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Heat the olive oil in a skillet over medium-high heat. Season the pork shoulder with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side). Transfer the pork to the crockpot.
- In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened, then pour in the chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, cumin, and chili powder. Stir to combine and bring to a simmer.
- Pour the sauce mixture over the pork in the crockpot. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded with a fork.
- Once cooked, remove the pork from the crockpot and shred it using two forks. Return the shredded pork to the crockpot and stir to combine with the sauce. Let it sit on warm for 10-15 minutes.
- To assemble the bowls, divide the cooked brown rice or quinoa among serving bowls. Top with pulled pork, corn, black beans, diced tomatoes, and avocado slices. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the sauce mixture before cooking.
- Substitute the brown rice or quinoa with cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg