Crockpot Pulled Pork Bowls (Printable Recipe)
Juicy pulled pork served over quinoa with cabbage, avocado, and zesty lime in a nourishing bowl.
# Ingredients You'll Need:
→ For the Pork
01 -
2.5 to 3 pounds boneless pork shoulder or pork butt
02 -
1 tablespoon avocado oil
03 -
1 yellow onion, sliced
04 -
4 cloves garlic, minced
05 -
1.5 teaspoons smoked paprika
06 -
1 teaspoon chili powder
07 -
1 teaspoon sea salt
08 -
0.5 teaspoon black pepper
09 -
0.25 teaspoon cayenne pepper (optional)
10 -
0.33 cup tomato paste
11 -
2 tablespoons apple cider vinegar
12 -
1 tablespoon pure maple syrup
13 -
0.5 cup water
→ For the Bowls
14 -
1 cup dry quinoa, rinsed
15 -
2 cups water or broth
16 -
2 cups shredded cabbage or slaw mix
17 -
1 avocado, sliced
18 -
0.25 cup chopped fresh cilantro
19 -
1 lime, cut into wedges
# Steps to Follow:
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.
02 -
Add sliced onion, minced garlic, smoked paprika, chili powder, sea salt, black pepper, and cayenne to the pork in the slow cooker.
03 -
In a small bowl, whisk together tomato paste, apple cider vinegar, maple syrup, and water. Pour the mixture over the pork.
04 -
Cover and cook on low for 8 hours or high for 4 to 5 hours until the pork is tender and shreds easily.
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.
06 -
Once the pork is done, shred it using two forks and mix it with the juices in the slow cooker.
07 -
Divide quinoa, shredded cabbage or slaw, avocado slices, and shredded pork among bowls. Garnish with chopped cilantro and lime wedges.
# Extra Tips:
01 -
Searing the pork before slow cooking enhances depth of flavor and texture.
02 -
Pork can be cooked in advance and stored in the fridge for up to 5 days or frozen for several months.
03 -
Substitute quinoa with brown rice, farro, or cauliflower rice based on dietary preferences.