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DinnerPorkSlow Cooker
Crockpot Pulled Pork Bowls
By Noah Bennett
Ingredients
Servings
4
- •1 small yellow onion (thinly sliced (about 1 heaping cup))
- •2.5 pound boneless pork shoulder (or Boston butt, patted dry)
- •3 cloves garlic (minced)
- •1.5 cup BBQ sauce (of choice (12 ounces))
- •0.25 cup apple cider vinegar
- •fine salt (to taste)
- •black pepper (to taste)
- •1 bag coleslaw mix ((10-12 ounces, about 4 cups))
- •3 stalks green onions (thinly sliced (reserve 2 tablespoons for garnish))
- •0.5 cup fresh cilantro leaves (chopped)
- •3 tablespoons fresh lime juice ((1 large lime))
- •2 tablespoons avocado oil (or olive oil)
- •1 tablespoon apple cider vinegar
- •2 teaspoons honey
- •0.5 teaspoon ground cumin
- •0.25 teaspoon fine salt (or to taste)
- •chipotle powder (pinch or cayenne pepper (optional))
- •6 cups cooked rice ((from 2 cups uncooked))
- •sliced green onions (reserved for garnish)
- •pickles (or jalapeño slices)
- •additional BBQ sauce (for drizzling)
Instructions
- 1
Nutrition (per serving)
Calories
423
Protein
39g
Fat
10g
Carbs
40g
