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.
Yes. Pork shoulder is surprisingly high in protein — this bowl delivers 45g per serving. The key is trimming excess fat before cooking and controlling portion size.
Pulled pork is one of the best meal prep proteins. Cook a large batch, shred it, and portion into containers. It stays fresh for 4 days in the fridge and freezes well for up to 3 months.
Brown rice, black beans, roasted corn, pickled jalapeños, avocado, Greek yogurt (instead of sour cream), and a lime squeeze all work great with pulled pork bowls.
