Summer BBQ Bowl
This literally tastes like a summer BBQ in a bowl 😋 all the flavors are there!
Ingredients:
For the pork:
• 1 small yellow onion, thinly sliced
• 2.5 - 3 lb boneless pork shoulder
• 3 garlic cloves
• 1.5 cups (12 oz) BBQ sauce of choice
• 1/4 cup apple cider vinegar
• Salt and pepper to taste
For the slaw:
• 1 (10 - 12 oz) bag coleslaw mix
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tsp honey
• 1/2 tsp ground cumin
• 1/4 - 1/2 tsp salt, or to taste
• pinch of chipotle powder or cayenne pepper (optional)
For the bowls:
• Rice
• Slided green onions
• Pickles or jalapeño slices
• Additional BBQ sauce
Cooking Instructions:
• Place sliced onion at bottom of crockpot
• Place pork shoulder in crockpot on top of onions
• Sprinkle garlic over the pork and pour the BBQ sauce over the pork
• Pour the vinegar around the pork so it mixes with the onions on the bottom
• Cook on low for 8 - 10 hours
• Shred the pork and mix it with the juices. Season with salt and pepper as desired.
• While pork is cooking, prepare the slaw.
• Mix all slaw ingredients together. Mix well and store in the fridge until ready to serve.
To assemble:
• Add rice to your bowl
• Add coleslaw to your bowl
• Add shredded pork
• Drizzle with additional BBQ sauce
• Garnish with green onions and pickles
• Enjoy!
#crockpotmeals #slowcooker #slowcookerrecipes #crockpotdinner #crockpotrecipe
If you're looking for a satisfying, hands-off meal that still packs a punch of classic summer BBQ flavors, this Slow Cooker Summer BBQ Bowl is a fantastic option. The key to the dish is cooking the pork shoulder low and slow in a crockpot, allowing the meat to become incredibly tender and soak up the flavors of BBQ sauce, garlic, and apple cider vinegar. In addition to the pork, the vibrant homemade slaw provides a fresh, tangy contrast with zesty lime juice, chopped cilantro, and a hint of chipotle powder for a subtle smoky heat. This balance of smoky, sweet, and tangy elements makes every bite exciting and well-rounded. Serving the pulled pork and slaw over a bed of steamed rice makes for a fulfilling bowl that's easy to customize. You can swap rice for quinoa or cauliflower rice for a lighter or low-carb alternative. Adding pickles or jalapeño slices as a garnish elevates the flavor with an extra zing and crunch. One tip for the perfect pork shoulder is to trim excess fat beforehand to avoid an overly greasy dish. During cooking, placing sliced onion at the bottom of the crockpot helps infuse more flavor and acts as a bed for even cooking. After shredding the meat, mixing it back into the juices keeps every shred moist and delicious. This recipe also lends itself well to meal prep—making a large batch means you have ready-made BBQ bowls throughout the week. Just store the slaw separately to keep it crisp and fresh. In my experience, the best BBQ sauces are those that balance sweetness and acidity without being overwhelmingly spicy, which lets you adjust heat with optional chipotle or cayenne according to your taste. The apple cider vinegar used both in the slow cooker and slaw adds a nice brightness that cuts through the richness of the pork. Overall, this summer BBQ bowl brings together the comfort and flavor of a barbecue in a convenient, nourishing meal that everyone can enjoy year-round, not just during outdoor grilling season.