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Crockpot Pulled Pork Bowls

Section: Satisfying Main Dishes for Every Occasion

These Crockpot Pulled Pork Bowls combine tender, slow-cooked pork shoulder with fluffy quinoa, crisp slaw, creamy avocado, and fresh lime. Easy to prepare and customizable, this dish is great for busy weeknights or meal prep. With balanced macros, bold flavor, and vibrant textures, it's a wholesome and satisfying choice for the whole family. Simply sear, slow cook, and assemble your bowls for a comforting meal that delivers on both taste and nutrition.

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Published By Ioana
Updated on Mon, 21 Jul 2025 14:55:27 GMT
A bowl of food with meat, vegetables, and sauce. Bookmark
A bowl of food with meat, vegetables, and sauce. | ioanacooks.com

Crockpot Pulled Pork Bowls deliver everything I love in a weeknight dinner warm savory protein creamy toppings and fresh textures layered into one nourishing dish. The slow cooker does the heavy lifting while I prep toppings and grains making this an effortless choice when I want something hearty and healthy without standing over the stove.

I first made this for a Sunday meal prep session and ended up eating it three days in a row without getting bored.

Ingredients

  • Boneless pork shoulder: rich in marbling for juicy tender meat
  • Avocado oil: for high heat searing and a clean taste
  • Yellow onion: adds natural sweetness when slow cooked
  • Garlic: infuses deep savory flavor
  • Smoked paprika: gives a warm smoky note that defines the dish
  • Chili powder: adds mild heat and complexity
  • Sea salt and black pepper: balance and enhance all the flavors
  • Cayenne: optional for a subtle kick
  • Tomato paste: creates the savory base of the sauce
  • Apple cider vinegar: adds brightness to balance the richness
  • Pure maple syrup: enhances the pork with a natural touch of sweetness
  • Water: helps create the cooking liquid to keep everything moist
  • Dry quinoa: a protein rich grain that soaks up the juices
  • Water or broth: for extra flavor in the quinoa
  • Shredded cabbage: adds crunch and freshness to each bite
  • Avocado: offers creamy texture and healthy fats
  • Fresh cilantro: for a burst of herby aroma
  • Lime wedges: finish the dish with acidity and brightness

Look for a well marbled pork shoulder and ripe avocados that yield slightly under pressure for best results.

A bowl of food with meat, vegetables and sauce. Bookmark
A bowl of food with meat, vegetables and sauce. | ioanacooks.com

Step-by-Step Instructions

Sear the Pork:
Heat avocado oil in a skillet over medium high heat. Brown the pork on all sides to build flavor before transferring it to the slow cooker.
Layer Aromatics and Spices:
Add sliced onion garlic smoked paprika chili powder salt black pepper and cayenne directly over the pork to infuse flavor during cooking.
Make the Sauce:
Whisk together tomato paste apple cider vinegar maple syrup and water. Pour this mixture evenly over the pork in the slow cooker.
Slow Cook the Pork:
Cover and cook on low for 8 hours or high for 4 to 5 hours. The meat should shred easily with a fork when ready.
Prepare the Quinoa:
While pork is cooking rinse quinoa and bring to boil with water or broth. Reduce heat cover and simmer for 15 minutes. Fluff with a fork and set aside.
Shred the Pork:
Once fully cooked use two forks to shred the pork in the slow cooker. Stir into the juices to keep it moist and flavorful.
Assemble the Bowls:
Divide quinoa among bowls. Top with slaw avocado shredded pork cilantro and a wedge of lime. Add optional extras like sauce or roasted vegetables as desired.

I always look forward to slicing into the avocado just before serving. Its creaminess brings the whole bowl together and my kids love squeezing lime over their own plates.

Storage Tips

Keep components separate in airtight containers for longer freshness

The pork will last 4 to 5 days in the fridge or up to 3 months frozen

Store toppings like avocado and herbs separately and slice fresh before serving

Ingredient Substitutions

Use chicken thighs instead of pork for a lighter option

Swap quinoa with brown rice cauliflower rice or farro

Skip the cayenne or adjust spices to your heat preference

Serving Suggestions

Set up a build your own bowl bar for casual dinners

Serve with a drizzle of Greek yogurt chipotle mayo or tahini for extra flavor

A bowl of pulled pork with onions and peppers. Bookmark
A bowl of pulled pork with onions and peppers. | ioanacooks.com

Pair with roasted vegetables for more warmth and variety

Frequently Asked Questions About Recipes

→ Can I substitute quinoa with another grain?

Yes, brown rice, couscous, farro, or cauliflower rice work well as substitutes depending on your preference or dietary needs.

→ How long can I store the pulled pork?

Store in an airtight container in the fridge for up to 4–5 days or freeze for up to 3 months. Reheat gently for best texture.

→ Do I need to sear the pork before slow cooking?

Searing enhances flavor and texture, but you can skip this step if short on time. It still turns out tender and delicious.

→ Is this dish gluten-free?

Yes, the base ingredients are naturally gluten-free. Just ensure any toppings or condiments used are also gluten-free.

→ How can I make this dish spicier?

Add more cayenne pepper, sliced jalapeños, or a drizzle of chipotle mayo for an extra kick of heat.

→ What are good protein alternatives to pork?

Try shredded chicken, beef, tofu, or jackfruit for a plant-based twist while keeping the same flavorful base.

Crockpot Pulled Pork Bowls

Juicy pulled pork served over quinoa with cabbage, avocado, and zesty lime in a nourishing bowl.

Time Needed to Prep
15 minutes
Cooking Duration
480 minutes
Overall Time
495 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: American

Number of Portions: 6 How Many It Serves (6 individual bowls)

Dietary Preferences: No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ For the Pork

Ingredient 01 2.5 to 3 pounds boneless pork shoulder or pork butt
Ingredient 02 1 tablespoon avocado oil
Ingredient 03 1 yellow onion, sliced
Ingredient 04 4 cloves garlic, minced
Ingredient 05 1.5 teaspoons smoked paprika
Ingredient 06 1 teaspoon chili powder
Ingredient 07 1 teaspoon sea salt
Ingredient 08 0.5 teaspoon black pepper
Ingredient 09 0.25 teaspoon cayenne pepper (optional)
Ingredient 10 0.33 cup tomato paste
Ingredient 11 2 tablespoons apple cider vinegar
Ingredient 12 1 tablespoon pure maple syrup
Ingredient 13 0.5 cup water

→ For the Bowls

Ingredient 14 1 cup dry quinoa, rinsed
Ingredient 15 2 cups water or broth
Ingredient 16 2 cups shredded cabbage or slaw mix
Ingredient 17 1 avocado, sliced
Ingredient 18 0.25 cup chopped fresh cilantro
Ingredient 19 1 lime, cut into wedges

Steps to Follow

Step 01

Heat avocado oil in a large skillet over medium-high heat. Sear pork on all sides until browned, then transfer to the slow cooker.

Step 02

Add sliced onion, minced garlic, smoked paprika, chili powder, sea salt, black pepper, and cayenne to the pork in the slow cooker.

Step 03

In a small bowl, whisk together tomato paste, apple cider vinegar, maple syrup, and water. Pour the mixture over the pork.

Step 04

Cover and cook on low for 8 hours or high for 4 to 5 hours until the pork is tender and shreds easily.

Step 05

While the pork is cooking, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.

Step 06

Once the pork is done, shred it using two forks and mix it with the juices in the slow cooker.

Step 07

Divide quinoa, shredded cabbage or slaw, avocado slices, and shredded pork among bowls. Garnish with chopped cilantro and lime wedges.

Extra Tips

  1. Searing the pork before slow cooking enhances depth of flavor and texture.
  2. Pork can be cooked in advance and stored in the fridge for up to 5 days or frozen for several months.
  3. Substitute quinoa with brown rice, farro, or cauliflower rice based on dietary preferences.

Tools You'll Need

  • Large skillet
  • Slow cooker
  • Mixing bowl
  • Cutting board
  • Chef’s knife

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 470
  • Total Fat: 25 grams
  • Carbohydrate Amount: 28 grams
  • Protein Amount: 34 grams