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Irresistible Nye Appetizers Dinner Bowl with Slow-Cooker Pulled Pork

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A comforting and fuss-free slow-cooker pulled pork dinner bowl featuring tender pork shoulder, smoky spices, tangy barbecue sauce, and fresh vibrant toppings. Perfect for busy nights, entertaining, and customizable to suit your taste.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1/2 cup apple cider vinegar
  • 1/4 cup chicken broth
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 cups cooked jasmine or brown rice
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded green cabbage or coleslaw mix
  • 1/2 cup diced tomatoes or pico de gallo
  • 1/4 cup sliced jalapeños (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup guacamole or sliced avocado
  • Fresh lime wedges
  • Optional: shredded cheddar or Monterey Jack cheese
  • Optional: sour cream or Greek yogurt

Instructions

  1. Trim any large chunks of fat from the pork shoulder but leave some marbling for flavor. Pat dry and season generously with salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
  2. In a bowl, combine barbecue sauce, apple cider vinegar, chicken broth, and brown sugar. Stir until sugar dissolves.
  3. Place the pork shoulder in the slow cooker and pour the barbecue mixture over it, coating the pork. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until pork is tender and shreds easily.
  4. Remove pork from slow cooker and shred using meat claws or forks. Return shredded pork to slow cooker and stir into cooking juices.
  5. Prepare rice according to package instructions. Rinse and drain black beans, then mix into cooked rice and keep warm.
  6. Prepare fresh toppings: shred cabbage or coleslaw mix, dice tomatoes or prepare pico de gallo, slice jalapeños, chop cilantro, and slice avocado or prepare guacamole.
  7. Assemble bowls by spooning rice and beans into each bowl, topping with pulled pork, then cabbage, tomatoes, jalapeños, cilantro, and avocado. Squeeze fresh lime juice over the top and add optional cheese or sour cream if desired.

Notes

Use pork shoulder with marbling for best tenderness. Chicken thighs can be substituted with adjusted cooking time. For gluten-free, verify barbecue sauce label. If pulled pork is dry, stir in extra cooking liquid or barbecue sauce before serving. Leftovers keep well in fridge for 4 days and freeze up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, dinner bowl, appetizers, barbecue, slow-cooked pork, easy dinner, family meal, pulled pork recipe

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