BBQ Pulled Pork Bowls

These easy, semi-homemade BBQ Pulled Pork Bowls are piled high with saucy pulled pork, crispy sweet potato fries, and creamy coleslaw. Use leftover pulled pork or pick up a to-go order from your favorite BBQ joint. Top with a thick and tangy BBQ sauce and pickled red onions and enjoy!

Course Main Course

Cuisine American, BBQ

Keyword BBQ Pork Bowls, BBQ Pulled Pork, Pulled Pork, Pulled Pork Bowls

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 454kcal

Author Cara Harbstreet

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

Store leftovers in separate containers for up to four days in the refrigerator.

Nutrition