Why I Love This Recipe

These are the kinds of meals I love opening the fridge to find after a long day. The pulled pork is smoky, tender, and loaded with flavor, the sweet potatoes get perfectly caramelized in the oven, and the crunchy slaw keeps every bite from feeling too heavy. It’s comfort food with a fresh twist, and somehow the combination just gets better every time I make it.

Enjoying The Leftovers

This is one of those recipes that’s almost worth making just for the leftovers. The pulled pork is incredibly versatile, so one batch can turn into bowls, sandwiches, tacos, or loaded baked potatoes throughout the week.

Storing

Store the pulled pork, roasted sweet potatoes, and coleslaw in separate airtight containers in the refrigerator for up to 4 days. Keeping the slaw separate helps it stay crisp until you’re ready to eat.

Reheating

Warm the pulled pork and sweet potatoes until heated through, then top with the chilled coleslaw just before serving. A drizzle of your favorite BBQ sauce or a few pickled onions on top is never a bad idea.

A pot of BBQ shredded pork with tongs inside the pan.
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BBQ Pulled Pork Bowls

Sweet, smoky, crunchy, and packed into one bowl, these BBQ Pulled Pork Bowls have a little bit of everything. Tender pulled pork, roasted sweet potatoes, and crisp homemade coleslaw come together for a meal that's hearty enough for dinner and versatile enough to enjoy all week long.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
US M
Servings 6

Ingredients

For the pulled pork
  • 3 lbs pounds pork shoulder or pork butt, trimmed of excess fat
  • 1 1/2 cups beef broth
  • 1/4 cup apple cider vinegar
  • 2 tbsp worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt & pepper
For the coleslaw
  • 1, 14 oz bag of coleslaw mix
  • 3 tbsp mayo
  • 2 tsp white vinegar
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
For the sweet potatoes
  • 2 large sweet potatoes
  • avocado oil spray
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
Topping options
  • Pickles
  • Red onion
  • Pickled red onion
US – M

Instructions

  • Preheat the oven to 300 degrees.
  • Generously season the pork with salt and pepper on all sides.
  • Preheat a large Dutch oven to high heat and add avocado oil. Once hot, add the pork and sear for 2-3 minutes on all sides. You want all sides to have a nice golden sear.
  • In a medium-sized bowl, add the beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and onion powder. Mix well
  • Once the meat is seared, add the liquid mixture to the pot and cover with a lid. Cook for around 3 hours until the pork’s temperature has reached 195 degrees. Halfway through, check to ensure there’s enough liquid in the pot; if not, add 1/2 cup of water. If there’s not enough liquid, the seasonings will burn. Cook times will vary depending on the weight of the meat, but assume that the cooking time is about 1 hour per pound of meat.
  • Once the meat reaches temperature, remove it from the oven and remove the lid. Let the pork sit in the pot for about 30 minutes to rest.
  • While the pork is resting, prepare the sweet potatoes and coleslaw. Chop the sweet potatoes into cubes, spray them with oil, and season with salt, pepper, and garlic powder. Bake on a large baking sheet at 400 degrees for 25-30 minutes until they can easily be pierced with a fork and are slightly crisp.
  • To make the coleslaw, add all the listed coleslaw ingredients to a bowl and mix.
  • Now that the pork has rested, shred it with tongs or a fork and give it a good mix in with the leftover liquid in the pot.
  • Serve the pulled pork with sweet potatoes, coleslaw, pickled red onions, and pickles. Enjoy!

Equipment

dutch oven
mixing bowls
measuring cups
cutting board

Nutrition Per Serving

Calories: 477kcal | Carbohydrates: 28g | Protein: 46g | Fat: 19g | Fiber: 5g