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Slow Cooker Pulled Pork Protein Bowls - Easy, Hearty, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pork: 3–4 pounds boneless pork shoulder (also called pork butt), trimmed of excess fat
  • Spices: Chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, black pepper, kosher salt
  • Liquids and aromatics: 1 cup low-sodium chicken broth, 1 small onion (sliced), 3 cloves garlic (smashed), 1–2 limes
  • Sweet/acid balance: 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 1–2 teaspoons honey or maple syrup (optional)
  • Base options: Cooked brown rice, white rice, quinoa, or cauliflower rice
  • Bean/legume add-ins: Black beans or pinto beans (rinsed and drained)
  • Fresh toppings: Cherry tomatoes, diced red onion, avocado, corn, cilantro, jalapeño, shredded cabbage or slaw mix
  • Sauces: Greek yogurt or sour cream, hot sauce, salsa, or a squeeze of lime crema
  • Optional extras: Pickled onions, cotija or cheddar cheese, lime wedges

Method
 

  1. Mix the spice rub: In a small bowl, combine 2 teaspoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
  2. Season the pork: Pat the pork shoulder dry and rub the spice mix all over, pressing to coat evenly.
  3. Build flavor in the slow cooker: Add sliced onion and smashed garlic to the bottom of the slow cooker. Whisk broth with tomato paste and vinegar, then pour it in.
  4. Cook low and slow: Place the pork on top. Cover and cook on Low for 8–10 hours (or High for 5–6 hours) until fork-tender.
  5. Shred and moisten: Transfer pork to a board and shred with two forks. Skim excess fat from the cooking liquid. Return the pork to the pot, toss with juices, and add a squeeze of lime. Taste and adjust salt. Add honey or maple if you want a hint of sweetness.
  6. Prep your base and toppings: While the pork rests, cook rice or quinoa. Warm beans. Chop veggies and herbs. Stir a little lime juice and salt into Greek yogurt for a quick crema.
  7. Assemble bowls: Add a scoop of rice or quinoa, a handful of beans, and a generous portion of pulled pork. Top with tomatoes, onion, avocado, corn, jalapeño, and cabbage. Finish with cilantro, a dollop of yogurt or salsa, and hot sauce.
  8. Serve with lime: A final squeeze brightens everything and balances the richness.