Slow Cooker BBQ Pulled Pork Bowls (HC)
Ingredients
Pulled Pork:
- Approx 1.3kg pork shoulder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tbsp apple cider vinegar
- Salt and black pepper, for seasoning
- 300ml passata
- 2 heaped tbsp BBQ sauce / paste
Coleslaw:
- ½ green cabbage, finely sliced
- ½ red cabbage, finely sliced
- 3 carrots, grated
- 1 red onion, finely sliced
- 2 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and black pepper, for seasoning
To serve (per portion):
- 60g wholegrain rice (uncooked weight)
- Handful of leaves
- 1 tomato, sliced
- 30g grated cheese (optional)
Instructions
Prepare the pork shoulder (choose one option): Option 1 (before cooking): Trim off any thick, visible outer fat using a sharp knife. You don’t need to remove all fat, just the larger pieces.
Option 2 (after cooking): Leave the pork as it is. The fat will soften during cooking and can be removed more easily when shredding.
Add the pork shoulder to the slow cooker.
Season the pork with garlic powder, smoked paprika, cumin, oregano, apple cider vinegar, salt and pepper.
Then pour the passata and BBQ sauce over the pork shoulder, ensuring it is evenly coated
Cover and cook on low for 6–8 hours or high for 4–5 hours until the pork is tender and easily pulls apart.
30 minutes before serving, remove the pork from the slow cooker. If needed, skim off any excess fat from the surface of the sauce.
Shred the pork using two forks, removing any large pieces of fat if visible. If there is a lot of liquid in the slow cooker, carefully remove some of the excess sauce.
Return the shredded pork to the slow cooker and mix well to coat.
Cook for a further 30 minutes, uncovered if possible, to allow the sauce to thicken slightly.
Optional: Add an extra ½ tbsp BBQ sauce after shredding for a richer flavour.
Cook the wholegrain rice according to packet instructions. Drain and set aside.
In a large bowl, combine the green cabbage, red cabbage, carrots and red onion.
Add the mayonnaise, Greek yoghurt, Dijon mustard, apple cider vinegar, salt and pepper. Mix well until fully combined.
Taste and adjust seasoning if needed.
To serve, add the rice to a bowl, top with pulled pork, leaves and tomato, then finish with a generous portion of coleslaw and grated cheese (optional).
Note: This recipe uses BBQ paste from the Very Lazy brand (available in Tesco). The coleslaw makes approximately 6 - 8 servings and can be stored in the fridge for up to 3 days. Store pulled pork leftovers in an airtight container in the fridge for up to 3 days and reheat thoroughly before serving. The pulled pork can also be frozen for up to 3 months.