These BBQ Pulled Pork Bowls are a semi-homemade dream! Let your local BBQ joint do the low & slow cooking for you. All you need to do is bake some sweet potato fries and toss up a batch of coleslaw. Pile your pulled pork bowls high with toppings to build a delicious meal with minimal effort.
What’s Included In This Post
It’s no secret Kansas City is serious about BBQ. I was born and raised here, so I grew up with favorites like ribs, brisket, and our signature burnt ends. But I have a soft spot for pulled pork!
It’s one of those easy recipes that feels approachable, even for someone without much BBQ experience. But this BBQ Pulled Pork Bowl is even easier because we’re cutting corners and using pre-cooked pulled pork!
Whether it’s leftover pulled pork or a carry out, by-the-pound order from your favorite local spot, it’s a great way to save time and effort (and honestly, it might not even be much of a price difference depending on how many people you’re serving).
This is my kind of pork dinner for a busy weeknight. It’s the perfect way to capture the comfort food effect with less effort. Plus, it’s a balanced meal thanks to the sweet potatoes (carbs), coleslaw and onions (veggies), and pulled pork (protein). Add an extra side of cornbread or fresh veggies if you want, but it’s optional.
Pulled Pork Bowl Ingredients
Technically, you can use any combination of ingredients you want for these BBQ Pulled Pork Bowls. Make them as simple or as fancy as you want!
This list is a good starting point:
- Pulled pork, either homemade or from your favorite local BBQ joint. Your local grocery stores probably offer this in the hot foods or deli section, too.
- BBQ sauce. Use your favorite store-bought sauce or whip up your own, like my Date Sweetened BBQ Sauce
- Sweet potato fries, waffle fries, or wedges
- Creamy coleslaw
- Quick pickled red onions
If you plan on making your own coleslaw, use shredded green cabbage, red cabbage, and carrots. Otherwise, use a semi-homemade approach like I did and pick up a bag of tri-color coleslaw mix from the produce department while you’re shopping.
I use an effortless homemade coleslaw dressing. It consists of:
- Mayonnaise (either kewpie mayo or the real thing, not Miracle Whip)
- Apple cider vinegar
- Dijon mustard
- Honey or maple syrup
- Celery seeds
- All-Purpose MSG Seasoning Blend, or just use salt and pepper or another preferred seasoning mix
And of course, if you’re in a rush, use a storebought version if you need to!
How to Make Pulled Pork Bowls
This “recipe” for BBQ Pulled Pork Bowls is more assembly than actual cooking. Easy peasy!
If you’re making the quick pickled red onions from scratch, start with those first. Ideally, they need at least 20-30 minutes to absorb the pickling brine and soften up a little bit. But if you’re like me, you already have a batch in the fridge ready to go!
Next, move on to the sweet potatoes. This is where an air fryer will be your best friend. Just cook according to package instructions, usually about 12-15 minutes of cooking time depending on the brand.
The air fryer helps you avoid heating up your kitchen or house. If it’s sweltering where you are, the last thing you want to do is crank on your oven!
If you’re making a homemade BBQ sauce, you can do that while the sweet potato fries are crisping up. Otherwise, move on to the coleslaw component:
- Measure and mix all the ingredients for the DIY coleslow dressing in a small bowl or measuring cup.
- Shred or thinly slice your cabbage and carrots, or empty the bag of pre-sliced tricolor coleslaw mix into a large bowl.
- Drizzle the dressing over the top, then toss to combine. Adjust with salt, pepper, or extra celery seed based on your personal preference. Or, add a little more sweetness or vinegar if needed.
Mix your pre-cooked pulled pork with the BBQ sauce. Add more if you like it super saucy, but you can also reserve some of the sauce for drizzling over the top.
From here, the only thing left to do is build your BBQ Pulled Pork Bowls and dig in!
Serving Suggestions
Grab your favorite bowls (not plates) to pile up your toppings. Trust me, it will be much easier to eat in bowl form!
I usually start with a layer of sweet potatoes, followed by the saucy BBQ pulled pork. Add a scoop of coleslaw and a few of the quick pickled red onions on top.
This is one of those easy meals that you really can’t mess up. No exact measurements are needed. You can base the portions on your appetite.
Storage Tips
You can store leftovers in the refrigerator for up to four days.
If you want to keep everything from mixing together (like the coleslaw dressing + BBQ sauce) transfer the leftover pork, coleslaw, sweet potatoes, and red onions to separate containers. When you’re ready to serve it again, you can reassemble the bowls so it tastes more similar to the fresh ingredients.
BBQ Pulled Pork Bowls
Ingredients
- 2 lbs pulled pork, cooked, either leftovers or from a carry-out order
- 16 oz tricolor coleslaw mix, or one bag
- 1 cup BBQ sauce, plus extra for garnish
- 3/4 cup Quick Pickled Red Onions, or pickles of your choice
- 16 oz frozen sweet potato fries
For the Coleslaw Dressing
- 2/3 cup mayo, such as kewpie mayo
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 1 tbsp honey or maple syrup
- 1/2 tsp celery seeds, optional
- 1/4 tsp All-Purpose MSG Seasoning, or salt and pepper to taste
Instructions
- Preheat your oven or air fryer for the sweet potato fries. Once preheated, cook according to package directions (about 12-15 minutes total cooking time).
- In the meantime, prepare the other elements of the BBQ Pulled Pork Bowls. If making a homemade sauce, prepare at this point and set aside until ready to serve.
- Combine all ingredients for the coleslaw dressing in a bowl or measuring cup. Whisk until creamy and smooth. Add the shredded coleslaw mix to a large mixing bowl and pour the dressing over the top. Toss to combine until well-mixed, adjusting the flavor as needed with salt, pepper, and/or additional honey or vinegar.
- Reheat the pulled pork (if needed) then stir in the sauce. To build the bowls, add the crispy sweet potato fries, pulled pork, and coleslaw to each bowl. Top with the quick pickled red onions or other pickles of your choice and extra BBQ sauce (optional).
Notes
Nutrition
BBQ Pulled Pork Bowls FAQ
What’s the best cut of pork for BBQ Pulled Pork?
Look for pork shoulder (also called pork butt or Boston butt). This cut has plenty of marbling for added flavor and is ideal for low and slow cooking methods like smoking, slow roasting, or crock pot recipes. This is the key to getting super tender pork that shreds easily.
Avoid very lean cuts (like pork tenderloin) and bone-in cuts (like pork chops or ribs) for this recipe.
Do I have to make my own BBQ sauce and coleslaw dressing?
Nope! It’s a nice way to customize the flavor or control for allergens or food sensitivities. But storebought options can work just fine.
My favorite BBQ sauce will always be a thick, tangy, sweet, and slightly spicy Kansas City-style sauce. But go with your favorite type of sauce, you can’t go wrong even if you prefer a different BBQ style than I do!
Can I make BBQ Pulled Pork Bowls for meal prep?
Yes, but I recommend storing the components in separate containers until you’re ready to reheat and serve it.
This keeps everything from mixing together and tasting the same. Store for up to four days, then reheat in the microwave until heated through.
Note that even if you get your sweet potatoes nice and golden brown, they won’t stay crispy once you refrigerate and reheat them. For best results, you might try prepping all other components of this pork recipe and only cooking the sweet potatoes fresh for maximum crispiness.
Can I freeze leftover pork?
Yes, transfer any leftover pulled pork you won’t eat within the next 4-5 days to an airtight container or freezer bag. Remove as much excess air as possible, then freeze for later use for up to six months.
To thaw, transfer the frozen pulled pork to the fridge to thaw overnight. Reheat in a slow cooker, crock pot, or on the stovetop on low heat. Add some extra barbecue sauce to maintain a moist texture.
How else can I serve BBQ pulled pork?
Aside from the classic pulled pork sandwich, there are many delicious ways to make the most of your pork!
- Serve over white rice, with black beans or pinto beans, sweet corn, fresh tomatoes or salsa, and sour cream or queso fresco and now you have a good burrito bowl option
- To go full burrito mode, pile it into a large tortilla with your favorite toppings, or smaller corn or flour tortillas for tacos
- Spread over tortilla chips or a pork nachos option
- Get creative with other toppings or pairings, such as hot sauce, green onions, canned or fresh pineapple chunks, or shredded cheese
If you give this recipe a try, let me know what you think! Leave a rating and comment, or tag me on social media.
As always, thanks for visiting the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
