Southern Pulled Pork Bowls

4.34 from 3 votes

Southern Pulled Pork Bowls come together so easily with less than 20 minutes of prep time! Let the slow cooker or Instant Pot do the work for you in this tasty dinner.

Prep Time20

Cook Time8 20

Course: Main Course

Cuisine: American

Keyword: Dairy-Free, gluten-free, Paleo

Servings:

Author: Amy Rains

Ingredients

For the Pulled Pork:

3 lbs Pork tenderloin
1.5 cups BBQ Sauce*
1/3 cup Buffalo hot sauce**

For the Slaw:

6 cups shredded cabbage***
1/2 cup chopped fresh cilantro
1/3 cup olive oil or avocado oil
1/4 cup apple cider vinegar
1 tbsp pure maple syrup
1 clove crushed garlic
1/4 tsp sea salt
pinch of black pepper

Optional add-ins:

1/2 cup sliced bread and butter pickles (or pickled jalapenos for extra kick!)
1/3 cup diced red onion

Instructions

For the Pulled Pork:

Trim the visible collagen layer off the pork tenderloin, and any visible fat. Place inside the slow cooker.
Pour the BBQ sauce and buffalo sauce on top of the pork. Secure the lid, and slow cook for 7-8 hours on low heat. After cook time is complete, stir the sauce and shred the pork with a fork.

For the slaw:

Cut the cabbage into thin strips, or use a pre-packaged bag of cabbage slaw. Toss in the chopped fresh cilantro.
In a small container with a lid, mix the oil, vinegar, syrup, garlic, salt, and pepper. Shake until completey combined. Pour on top of the cabbage/cilantro. Toss to combine

For the bowls:

Serve by layering with the prepared slaw, then the pork. Top with additional items like pickles or jalapenos, red onion, or more cilantro.

Notes

*You can opt for unsweetened BBQ Sauce which is Gluten-Free, Paleo, and Whole30 approved

**If you enjoy things a little spicier, you can add an additional 1/4 cup.

***I use a prepackaged slaw mix that includes shredded carrots. If slicing your own cabbage, you can use about 1/2 of a head of purple cabbage, and 1/2 head of green cabbage.

Nutrition