Pulled Pork Bowl
Slow-cooked pulled pork served over rice with black beans, avocado, and pickled slaw. A meal-prep-friendly high-protein bowl with 45g of protein per serving.
Slow-cooked pulled pork served over rice with black beans, avocado, and pickled slaw. A meal-prep-friendly high-protein bowl with 45g of protein per serving.
Per serving · Adjust servings below to scale ingredients
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Mix all dry spices together. Rub all over the pork shoulder.
Place pork in a slow cooker, pour broth around it. Cook on LOW for 8 hours or HIGH for 5 hours.
When pork is fall-apart tender, remove and shred with two forks. Discard excess liquid but save a few tablespoons to keep the pork moist.
Toss slaw mix with apple cider vinegar, honey, and salt. Let sit 10 minutes.
Build bowls: rice, pulled pork, black beans, avocado, and slaw.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Pork shoulder after slow cooking and fat trimming provides an excellent protein-to-calorie ratio. Combined with fibre-rich black beans and brown rice, this bowl delivers a complete, balanced macro profile with 45g protein, 7g fibre, and sustained energy.
This recipe is ideal for batch cooking. Prepare the full batch on Sunday. Divide pulled pork into 6 containers with rice and beans. Store avocado and slaw separately to keep them fresh. Assembled bowls (without avocado/slaw) keep for 4 days in the fridge.
Keeps well in an airtight container in the fridge for 3-4 days. Reheat gently — add a splash of water or broth if the sauce thickens.
A simple green salad, roasted vegetables, or steamed rice make great accompaniments depending on how hearty you want the meal.
Yes! This is a straightforward recipe with common ingredients and simple techniques. Follow the steps in order and you'll have great results even if you're new to cooking.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
