Servings: 8-12 1x
Ingredients
For the Shredded Pork:
- 1 small yellow onion, thinly sliced (about 1 heaping cup)
- 2 ½ – 3 lb. boneless pork shoulder or Boston butt, patted dry
- 3 garlic cloves, minced
- 1 ½ cups (12 ounces) BBQ sauce of choice
- ¼ cup apple cider vinegar
- Fine salt and black pepper to taste
For the Slaw:
- 1 (10-12-ounce) bag coleslaw mix (about 4 cups)
- 3 green onions, thinly sliced (reserve 2 tablespoons green parts for garnish)
- ½ cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice (1 large lime)
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- ½ teaspoon ground cumin
- ¼ – ½ teaspoon fine salt, or to taste
- Pinch of chipotle powder or cayenne pepper (optional)
For the Bowls:
- 6 cups cooked rice (from 2 cups uncooked)
- Reserved sliced green onions
- Pickles or jalapeño slices
- Additional BBQ sauce for drizzling
Instructions
- Place the sliced onion in the bottom of a 6- or 8-quart slow cooker.
- Remove netting from the pork shoulder roast, if there is one. Place the pork roast on top of the onions.
- Sprinkle the garlic over the pork and pour the BBQ sauce over the pork. Pour the vinegar around the pork so it mixes with the onions in the bottom.
- Place the lid on the slow cooker and cook on LOW for 8-10 hours.
- Using two forks or meat shredders, shred the pork directly in the slow cooker, mixing it with the juices. Taste and season with salt and pepper as desired. If serving right away, replace the lid and set to the Warm setting for up to 2 hours before serving.
- While the pork is cooking, prepare the slaw: In a medium bowl, combine the coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper, if using. Mix well and refrigerate until ready to serve.
- To assemble: to each serving bowl, add ½ to ¾ cup rice, ⅓ to ½ cup slaw, and ½ to ¾ cup of the shredded pork. Drizzle with additional BBQ sauce. Garnish with pickles and sliced green onions.
- Store leftover shredded pork, rice, and slaw in separate airtight containers in the refrigerator for 2 days (slaw) or up to 4 days (pork and rice).
Notes
When starting with a ~3-lb pork roast, this recipe makes 6 cups pulled pork, 4 cups slaw, and 6 cups cooked rice. It’s enough to make 8 large servings, 10 medium-size servings, or 12 small servings (which are still super satisfying, in my opinion).
The slaw is best when it’s made the same day you’ll be eating it. But you can prep the dressing ahead by combining the lime juice, oil, vinegar, honey, cumin, and salt in a small jar and refrigerate for up to 4 days. Toss with the slaw, green onions, and cilantro just before serving.
Nutrition Information
- Serving Size: ⅛ of the recipe (¾ cup cooked rice + ¾ cup pork + ½ cup slaw)
- Calories: 423
- Fat: 10 g
- (Sat Fat: 3 g)
- Sodium: 634 mg
- Carbohydrate: 40 g
- (Fiber: 3 g
- Sugar: 8 g)
- Protein: 39 g
- Cholesterol: 108 mg