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Irresistible New Years Eve Pulled Pork Dinner Bowl

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A hearty and festive pulled pork dinner bowl featuring slow-cooked tender pork, vibrant toppings, and a tangy homemade sauce, perfect for celebrations and easy to prep ahead.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup apple cider vinegar
  • ½ cup water or chicken broth
  • 2 cups cooked rice or quinoa
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 avocado, sliced or diced
  • Fresh cilantro leaves
  • 1 lime, cut into wedges
  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • Pinch of salt and pepper

Instructions

  1. Pat the 3-4 lbs pork shoulder dry with paper towels. In a large bowl, mix together 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper, and ½ tsp cayenne (optional). Rub this spice blend all over the pork, pressing it in well. Let it sit for 15-20 minutes at room temperature to absorb flavors.
  2. Heat a large skillet over medium-high heat with 1 tbsp oil. Brown the pork shoulder on all sides, about 3-4 minutes per side. This step adds extra flavor but can be skipped if short on time.
  3. Place the pork in the slow cooker. Pour 1 cup apple cider vinegar and ½ cup water or chicken broth around the pork (not over it, so the rub stays intact). Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender and pulls apart easily.
  4. While the pork cooks, whisk together ½ cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp honey or maple syrup, 1 tsp Worcestershire sauce, ½ tsp smoked paprika, and a pinch of salt and pepper. Adjust sweetness or acidity to your liking. Set aside.
  5. About 30 minutes before the pork is done, cook 2 cups rice or quinoa according to package instructions. Fluff it up and keep warm.
  6. When the pork is done, transfer it to a cutting board or large bowl. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat. Pour a few spoonfuls of the cooking liquid over the shredded pork to keep it moist.
  7. Combine the shredded pork with the prepared sauce, stirring gently to coat every bite. Taste and adjust seasoning if needed.
  8. Start with a base of rice or quinoa, then add black beans, corn, and a generous scoop of pulled pork. Top with sliced avocado, fresh cilantro, and a squeeze of lime. Serve immediately for best flavor.

Notes

Searing the pork before slow cooking adds extra flavor but can be skipped if short on time. Use fresh lime juice for brightness. If sauce is too thick, thin with a splash of water. Discard large fat chunks when shredding pork but keep smaller bits for richness. Leftovers store well in the fridge for up to 4 days and freeze up to 3 months.

Nutrition

Keywords: pulled pork, dinner bowl, New Years Eve, slow cooker, celebration, easy recipe, homemade sauce, pulled pork dinner, festive meal

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