Slow-Cooker Pulled Pork Bowls
A hands-off pork shoulder that works with Pig POW, The Jerk Life or The Cajun Life.
Serves 6–8 • Prep: 20 minutes • Cook: 8–10 hours on LOW
Ingredients
3 lb boneless pork shoulder, trimmed of large exterior fat pockets
1 tbsp Pig POW
1 onion, sliced
1/2 cup water
2 tbsp apple cider vinegar
4 cups cooked rice for serving
3 cups shredded cabbage
1 tbsp lime juice
How to make it
Put onion in the slow cooker. Rub pork with Pig POW and set it on the onion. Add water and vinegar around the meat.
Cover and cook on LOW for 8–10 hours, following your appliance instructions, until easily shredded. Pork is safe at 145°F with a 3-minute rest, but pulled shoulder typically becomes tender around 195–205°F.
Transfer pork to a clean tray, rest 10 minutes and shred. Skim excess fat from the cooking liquid and stir a little liquid into the meat.
Toss cabbage with lime juice. Serve pork over hot rice with cabbage.
Swap or combine flavors
Replace Pig POW with 2 tsp The Jerk Life for an island-inspired bowl, or 2 tsp The Cajun Life for a Cajun direction. Choose one rub and adjust the cooked pork to taste.
Make it a meal
Grilled Corn with Seasoned Butter makes a cookout side. Refrigerate leftover pork promptly and reheat to 165°F.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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