This super easy Slow Cooker Pulled Pork Beast Bowl is a macro-friendly bowl that includes the best pulled pork recipe, complete with a crunchy, creamy southern style coleslaw. Imagine having your favorite smoked pulled pork sandwich just without the bun. It's meaty, and saucy, and has crunch. It's a triple threat right here!
Did someone say barbeque?
I think there's a reason that this Slow Cooker Pulled Pork Beast Bowl is a crowd favorite. It’s one of my most shared and visited Beast Bowls on the site. This Beast Bowl features rich, meaty slow cooker barbecue pork pulled pork that's super easy to prepare. Then, it's smothered with a delicious, spicy, tangy barbecue sauce that’s made from scratch and that you should always have on hand. It really is worth it taking the time to make this homemade barbecue sauce. For that extra something special, this bowl is topped off with a healthy helping of crunchy, creamy, southern style coleslaw. Damn, that's a delicious bowl of yumminess if I ever saw one!
This Beast Bowl is proof that you can have all the flavors you love and still eat a healthy diet. The problem when you stop in to get some pulled pork at your local BBQ restaurant there are usually a ton of heavy sides. Most are not going to be as fit-friendly as you want them to be. This Beast Bowl satisfies your craving for smoked pulled pork, and you can still feel good about it.
Healthy living is all about making smarter choices every day. Consistency, not perfection. That is the kind of balance to strive for.
Salty, sweet, crunchy, tangy goodness...all in one bowl.
The Beast Bowl concept allows you to get the flavors that you crave; while also getting the protein and veggies that you need. I promise that you will not feel cheated with this bowl of slow cooker pulled pork deliciousness. Of course a smoked pork shoulder is fantastic but a lot of use might not have the set up for pulling that off. This recipe for making a pulled pork that tastes like pulled pork in the slow cooker means you can have this anytime you want. **Note: you can also make this in an Instapot. See the directions in the recipe card.
Enter your text here...Cooking with fire has always been something that our family has been good at.
My dad had a Big Green Egg before Kamado Grills were cool. Growing up my dad always made the Thanksgiving turkey on the Weber. However, the smoked meat specialist in the family is my baby brother. His baby back ribs were the first ribs that I can say I really enjoyed. Before that, I wasn't a fan of ribs or barbecue for that matter. I cringe at those words even coming out of my mouth. Not a fan of barbecue. What!?!?
He's definitely earned the title of amateur pitmaster, for sure. His smoked pulled pork is insane! He is truly dedicated. Like, set the alarm every few hours to get up and feed his smoker, kind of committed. It comes out perfectly cooked, falling apart - and with that true bark that you only get with real smoked meats. I'm salivating just thinking about it!
I've only dabbled in smoking meats myself. It's on my list of things to get really good at. It's definitely on my to-do-very-soon list. Just because I'm not yet a pitmaster, doesn't mean that I don't appreciate a delicious piece of pulled pork. I've had enough pulled pork to know what it should taste like.
To make the pulled pork in this Beast Bowl approachable, I decided to make a slow cooker pulled pork.
It is so easy! You seriously can't mess it up. Just rub the pork shoulder with the BBQ spice mix and then put it in your slow cooker, fat side up. No water – nothing. Just set it on 'cook' and go. If you will be around, then crank it up to high and cook the pulled pork for 3 to 4 hours. If you are leaving it all day, then set it on low. I might add about half of a cup of water if I am leaving it all day. Cooking times will vary. You'll know it is done when it's falling apart.
Let's talk about barbecue sauce.
This spicy, tangy barbecue sauce is easy to make and bonus, you know what's in it! Giving homemade barbecue sauce is an absolute must. This recipe is a keeper! It's adapted from a recipe that my mom had from a family friend. The original recipe is called Weber's Tangy Barbecue Sauce. I added some jalapeños to make sure it had a little kick. I like a little spice in my life. The sauce is a little bit chunky if you prefer a smoother sauce hit it with an immersion blender, or give is a whirl in your Vita-Mix.
The final piece – the coleslaw
Coleslaw is practically a religion in The South. The five weeks that I spent at my digital forensics training in Alabama gave me some time to get really close and personal with some fantastic southern barbecue. I'm also still having separation anxiety about the banana pudding. OMG!
Not everyone subscribes to the same coleslaw religion.
Some like their coleslaw sweet and vinegary. This is how my Grammy made it. White vinegar and sugar – very midwestern. Others insist on a creamy mayo-based coleslaw. Then some coleslaw evangelists testify that it should all of the above. My version is just a little bit of all of those camps. I opt for a true Southern-style coleslaw dressing that is a little bit creamy and a little tangy and a little bit sweet. I include my secret ingredient (which I also use in my potato salad recipe), celery seed and a little celery salt. Sometimes it's just the little things that can make a huge difference in flavor in a recipe.
This crunchy coleslaw is the perfect accompaniment for the smokey pulled pork. Just because you make this pulled pork in a slow cooker doesn't mean it can't have a ton of flavor. My brand of BBQ seasoning mix is a definite must try. If you make up a batch, you will have it on hand to use again and again. It is absolutely fantastic on roasted sweet potato fries.
Slow Cooker Pulled Pork Beast Bowl
Slow Cooker Pulled Pork
- 4 lb pork shoulder
- 4 tbsp BBQ spice mix Get ours for FREE, just sign up!
Spicy Tangy Barbecue Sauce
- 2 tbsp butter
- ¼ cup sweet onion diced
- ¼ cup carrot finely diced
- ½ cup celery finely diced
- 1 jalapeño finely diced
- 2 tbsp brown sugar
- 2 tbsp sherry vinegar
- 1 tbsp Worchestshire sauce
- ¼ cup lemon juice
- 1 cup catsup
- 1 tsp dry mustard
- salt to taste
- 1 cup carrots shredded
- 4 cups cabbage finely shredded
- 2 tbsp onion grated
- ½ cup avocado mayo
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 3 tsp sugar
- 1 tsp salt
- 1 tsp celery seed
- ½ tsp celery salt
- green onions
- roasted sweet potatoes roast with BBQ seasoning
- Rub the pork shoulder with BBQ spice rub. (Check out ours in the store - Get it for FREE by signing up with your email.)
- Put in the slow cooker. Leave on High if you will be home. Cook until the meat is tender and falling apart. Leave on Low if you will be out all day.
- Remove from slow cooker, let rest for about 20 minutes and then shredded with 2 forks.
Spicy Tangy Barbecue Sauce
- Add butter, onion, carrots, celery and jalapeño to a medium sauce pan.
- Sauté on medium high until vegetables are tender and fragrant.
- Add sugar and let it dissolve and get slightly bubbly.
- Add the remainder of the ingredients and bring to a boil.
- For a smoother barbecue sauce, use an immersion blender to blend it after it has cooled.
Southern Style Coleslaw
- Shred carrots and cabbage and place in a large bowl.
- In a medium bowl mix up ingredients for the dressing.
- Use ½ cup of dressing. (You will have dressing left over.)
- Toss and let set in the refrigerator for an hour before serving.
Beast Bowl Assembly
- Chose your fixin's. Add to a large bowl.
- Top with meat, barbecue sauce, and coleslaw.
2. Turn Instant Pot to the sauté setting. Add a few tablespoons of avocado or coconut oil.
3. Add half of the pork shoulder, allowing enough space to ensure browning. Remove the browned pieces to a plate to rest while you brown the remaining meat.
4. Add in one cup of water or broth. Deglaze the instant pot. (Scrape all the brown bits from the bottom and sides of the pot.)
5. Add all of the meat to the instant pot.
6. Close the lid and set to sealing.
7. Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
8. Remove the meat from the instant pot and shred.