These BBQ pork bowls are an easy, flavorful, and delicious meal that comes together with minimal effort. Tender pulled pork is slow cooked in your favorite BBQ sauce until it easily shreds, then served over fluffy white rice with crunchy coleslaw, tangy pickles, and fresh green onions. It's truly one of my favorite easy recipes!
If you're looking for an easy meal prep bowl that doesn't require a lot of cooking, these pork rice bowls are a great option. The slow cooker does most of the work, making this a perfect recipe for busy weeknights, meal prep, or whenever you're craving a comforting BBQ-inspired meal. You can make this pork recipe year round!
If this easy recipe was a hit make sure you check out my Slow Cooker Honey Mustard Chicken, Pork Tenderloin Tacos, and my Chicken Alfredo Casserole.
Why You'll Love This Recipe
- Minimal prep: With just pork tenderloin and BBQ sauce, the pulled pork couldn't be easier to make.
- Perfect for meal prep: Build individual bowls and store them in separate airtight containers for easy lunches and dinners.
- High in protein: Pork tenderloin is a lean protein that makes these bowls satisfying and filling.
- Sweet, tangy & savory: Your favorite BBQ sauce adds tons of delicious flavor without needing a long ingredient list.
- Easy to customize: Swap the rice, toppings, sauce, or protein to create your own favorite combination.
- Family-friendly: BBQ flavors are always a big hit, making this a great recipe for the whole family.
- Great leftovers: The shredded pork tastes just as delicious the next day and can be used in sandwiches, wraps, tacos, or additional pork bowls
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Ingredients
For the Pulled Pork
- Pork Tenderloin - A lean and tender cut of pork that cooks beautifully in the slow cooker and shreds easily once cooked.
- BBQ Sauce - Adds sweetness, tang, and tons of BBQ flavor while keeping the pork juicy during slow cooking. Use your favorite BBQ sauce or homemade BBQ sauce. Try to choose a lower sugar BBQ sauce for a healthier option.
For Serving
- White Rice - Creates a fluffy, neutral base that soaks up all the delicious BBQ sauce.
- Coleslaw Mix - Adds fresh vegetables and a crunchy texture that pairs perfectly with the tender shredded pork.
- Pickles - Add a tangy bite that balances the sweet and savory BBQ flavor.
- Green Onions - Add a fresh, slightly crisp finish to each bowl.
See recipe card for quantities.
Instructions
- Add the Pork- Place the pork tenderloin in the bottom of your slow cooker.
- Add the BBQ Sauce- Pour the entire 15.5-ounce bottle of BBQ sauce over the pork. Turn the pork a few times to make sure it is completely coated in the sauce. Hint: For additional flavor, feel free to season the pork with some garlic powder and onion powder.
- Slow Cook- Cover and cook on: LOW: 6-8 hours or HIGH: About 4 hours. Cook until the pork is tender and easily pulls apart.
- Shred the Pork- Once the pork is finished cooking, carefully remove it from the slow cooker. Using kitchen scissors, cut the tenderloin into 3 equal-sized pieces. Shred each piece with two forks or your preferred shredding method.
- Mix With the Sauce- Return the shredded pork to the slow cooker and mix it into the BBQ sauce until everything is evenly coated. Let the pork sit in the sauce for a few minutes before serving. This helps the shredded pork absorb even more of that delicious BBQ flavor.
- Prepare the Rice- While the pork is cooking, prepare your white rice according to the package directions. Plan for approximately ½-1 cup of cooked rice per serving, depending on your personal preference.
- Build Your Bowls- Add a serving of cooked white rice to each bowl. Top with approximately ½ cup of BBQ pulled pork.Add approximately ½ cup of coleslaw mix and ¼ cup of sliced or chopped pickles to each bowl.Top each serving with thinly sliced green onions. Spoon extra BBQ sauce from the slow cooker over the pork if desired. Serve and enjoy!
Substitutions
- Pork Tenderloin: You can substitute pork shoulder, pork butt, or another boneless pork roast. Keep in mind that fattier cuts may require a longer cooking time but will produce especially tender pulled pork.
- White Rice: Swap for brown rice, basmati rice, jasmine rice, wild rice, or cauliflower rice.
- Coleslaw Mix: Use shredded cabbage, broccoli slaw, or a mixture of your favorite fresh veggies.
- Pickles: Use dill pickles, butter pickles, quick pickled red onions, or even jalapeño pickles for a little kick.
- Green Onions: Substitute fresh cilantro, parsley, or thinly sliced red onion.
- BBQ Sauce: Use your favorite BBQ sauce or homemade BBQ sauce. For a lower-sugar option, look for a BBQ sauce with little or no added sugar.
- Gluten-Free- This recipe can easily be made gluten-free. Choose a certified gluten-free BBQ sauce and check the ingredient labels on your rice, coleslaw mix, and pickles if needed. Rice and most fresh vegetables are naturally gluten-free, making them easy choices for building a gluten-free BBQ pork bowl.
- Dairy-Free- This recipe is naturally dairy-free as written. Just make sure your BBQ sauce and any prepared coleslaw or additional toppings do not contain dairy ingredients.
- Vegetarian- For a vegetarian version, replace the pork with a plant-based protein such as BBQ-seasoned jackfruit, tofu, tempeh, or a plant-based meat substitute. You can also turn this into a delicious BBQ black bean bowl by replacing the pork with seasoned black beans.
Variations
- BBQ Sweet Potato Bowl: Replace the rice with roasted or baked sweet potatoes for a naturally sweet pairing with the BBQ pork.
- BBQ Black Bean Bowl: Add black beans for extra fiber and plant-based protein.
- Spicy BBQ Pork Bowl: Add hot sauce, cayenne, chili powder, or sliced jalapeños for a little kick.
- Pork Sandwich: Skip the rice and serve the pulled pork on a toasted bun with coleslaw and pickles.
- BBQ Pork Tacos: Serve the shredded pork in warm tortillas with coleslaw, pickled onions, and fresh cilantro.
- BBQ Pork & Corn Bowl: Add sweet corn for a naturally sweet addition that pairs well with the tangy BBQ sauce.
- Korean-Inspired BBQ Bowl: Add a little soy sauce, sesame oil, and chili sauce to the pork for a Korean BBQ-inspired twist.
- Fresh & Crunchy Bowl: Add extra fresh vegetables such as cucumber, shredded carrots, bell peppers, or cabbage.
Equipment
- Slow cooker / crock pot
- Kitchen scissors
- Two forks for shredding
- Rice cooker or pot for rice
- Measuring cups
- Serving bowls
- Meal prep containers
- Airtight containers
Storage
Allow the pulled pork and rice to cool slightly before transferring them to separate containers.
Store the cooked pork in the refrigerator for 3-4 days.
For meal prep, I recommend storing the rice, pulled pork, coleslaw, and pickles separately whenever possible. This keeps the vegetables crisp and prevents the rice from absorbing too much moisture.
Christina's Dietitian Tip
Pork tenderloin is a particularly great choice when you're looking for a lean protein option. Pairing it with rice and plenty of fresh vegetables creates a balanced meal that provides protein, carbohydrates, and fiber.
For an even more nutrient-dense bowl, try swapping some of the white rice for brown rice or cauliflower rice and adding black beans or extra vegetables.
The coleslaw and pickles also add texture and flavor, which can make a simple meal feel much more satisfying without requiring a complicated cooking process.
FAQ
Yes! Pork shoulder or pork butt can be used for pulled pork. These cuts contain more fat and may require additional cooking time, but they produce very tender and flavorful shredded pork.
Yes! The pulled pork can be made ahead and stored in the refrigerator for 3-4 days. Build your bowls when you're ready to eat.
Yes. Store the cooked pork with some BBQ sauce in a freezer-safe bag or container for up to about 2-3 months for best quality.
Try using brown rice, adding black beans, and increasing the amount of fresh vegetables or coleslaw.
Slow Cooker
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Meal Prep
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Jump to: Recipe
Slow Cooker BBQ Pulled Pork Rice Bowls
Equipment
- Slow cooker / crock pot
- Kitchen scissors
- Two forks for shredding
- Rice cooker or pot for rice
- Measuring cups
- Serving bowls
- Meal prep Containers
- Airtight containers
Ingredients
For The Pulled Pork:
- 1.2 lbs pork tenderloin 1.2-1.5
- 15.5 oz BBQ sauce
For Serving:
- Cooked white rice about ½-1 cup per serving
- Coleslaw mix about ½ cup per serving
- Pickles sliced or chopped, about ¼ cup per serving
- Green onions thinly sliced, for topping
Instructions
- Add the Pork- Place the pork tenderloin in the bottom of your slow cooker.
- Add the BBQ Sauce- Pour the entire 15.5-ounce bottle of BBQ sauce over the pork. Turn the pork a few times to make sure it is completely coated in the sauce.
- Slow Cook- Cover and cook on: LOW: 6-8 hours or HIGH: About 4 hours. Cook until the pork is tender and easily pulls apart.
- Shred the Pork- Once the pork is finished cooking, carefully remove it from the slow cooker. Using kitchen scissors, cut the tenderloin into 3 equal-sized pieces. Shred each piece with two forks or your preferred shredding method.
- Mix With the Sauce- Return the shredded pork to the slow cooker and mix it into the BBQ sauce until everything is evenly coated. Let the pork sit in the sauce for a few minutes before serving. This helps the shredded pork absorb even more of that delicious BBQ flavor.
- Prepare the Rice- While the pork is cooking, prepare your white rice according to the package directions. Plan for approximately ½-1 cup of cooked rice per serving, depending on your personal preference.
- Build Your Bowls- Add a serving of cooked white rice to each bowl. Top with approximately ½ cup of BBQ pulled pork.
- Add the Sides- Add approximately ½ cup of coleslaw mix and ¼ cup of sliced or chopped pickles to each bowl.
- Finish With Green Onions- Top each serving with thinly sliced green onions. Spoon extra BBQ sauce from the slow cooker over the pork if desired. Serve and enjoy!
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.
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