Pulled pork, Potato, over rice 🍚

I've noticed a lot of you out there love the idea of a pulled pork and potato bowl, especially with mashed potatoes! While my personal recipe features those delicious, savory diced potatoes that absorb all the amazing sauce, I totally get the mashed potato craving. So, I wanted to share some tips on how you can adapt this recipe, or simply enhance your pulled pork bowl experience, whether you're team diced or team mashed! First off, let’s talk about the star: the pulled pork. My original recipe briefly mentions using a crockpot, but let me tell you, that's where the magic truly begins for tender, fall-apart pork. For an easy crockpot pulled pork, I typically use a 3-4 pound pork shoulder (often called a Boston butt). I season it generously with salt, pepper, garlic powder, onion powder, and a touch of smoked paprika for depth. Then, I place it in the crockpot with about a cup of chicken or beef broth, maybe a splash of apple cider vinegar, and let it cook on low for 6-8 hours or on high for 3-4 hours until it's easily shredded with two forks. This method creates incredibly tender shredded pork that's perfect for soaking up flavor. If you're lucky enough to have a smoker, a slow-smoked pork shoulder adds an unparalleled smoky depth that takes this bowl to another level! Now, for the potatoes. In my recipe, I use diced potatoes because I love how they hold their shape and soak up the Worcestershire and hoisin sauce mixture in the pan. To get them perfect, I recommend peeling and dicing a starchy potato like a Russet or Yukon Gold into roughly ½ inch cubes. This ensures they cook evenly. Sautéing them with bell pepper, onion, beef broth, garlic powder, onion powder, salt, and pepper truly infuses them with flavor. Cook them until they're tender but still have a bit of bite – no one likes mushy potatoes! But what if you're really craving that creamy mashed potato goodness, as many of you search for? It's simple to incorporate! While your pulled pork cooks, prepare your favorite mashed potatoes separately. I usually boil peeled and cubed potatoes until fork-tender, then mash them with butter, a splash of warm milk or cream, salt, and pepper until smooth and fluffy. When assembling your bowl, you can create a base layer of mashed potatoes instead of white rice, then top it with the saucy shredded pork and diced potatoes. Or, for the best of both worlds, serve a scoop of mashed potatoes alongside your pulled pork and diced potato rice bowl. The contrast in textures is absolutely divine! Finally, let’s get creative with toppings and sauces. While fresh green onions add a lovely crunch and pop of color, don't stop there! I sometimes add a drizzle of my favorite BBQ sauce, a dollop of sour cream or plain Greek yogurt for a creamy tang, or even some crispy fried onions for extra texture. A fried egg on top can also make this a fantastic brunch or dinner option. Experimenting with different hot sauces or even a sprinkle of shredded cheese can transform the flavor profile too. This dish is so versatile, perfect for using up leftovers, and a fantastic way to create a hearty, satisfying meal that truly feels like a hug in a bowl. Enjoy perfecting your pulled pork and potato bowls!