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BBQ Pulled Pork Bowls
This hearty main-dish bowl features warm smoked pulled pork, tangy mustard slaw, and homemade cornbread croutons. It skips the traditional lettuce base in favor of a warm, vinegar-based tricolor slaw that pairs perfectly with the rich meat. The meal comes together quickly for a comforting weeknight dinner. You get a satisfying mix of sweet barbecue sauce, sharp dill pickles, and crunchy toasted cornbread in every bite.
Ingredients
- 2 cups cubed cornbread
- 3 Tbsp. olive oil, divided
- ¼ cup stone-ground mustard
- 2 ½ Tbsp. honey
- 2 tsp. kosher salt
- 2 tsp. dry mustard
- ¾ cup plus 1 Tbsp. apple cider vinegar, divided
- 1 ½ tsp. grated garlic, divided (from 3 cloves)
- 2 (16-oz.) pkg. shredded tricolor coleslaw mix
- ¾ cup barbecue sauce
- 1 ½ lb. pulled smoked pork, warmed
- 1 ½ cups dill pickle chips
Instructions
- 1Heat the oven to 350°F. Place the cubed cornbread on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.
- 2Bake the cornbread for 10 to 15 minutes until lightly toasted, stirring once halfway through. Remove from the oven and let the croutons cool for about 5 minutes.
- 3Gather the ingredients for the warm slaw dressing.
- 4In a medium saucepan, combine the stone-ground mustard, honey, kosher salt, dry mustard, 3/4 cup of apple cider vinegar, 1 teaspoon of grated garlic, and the remaining 2 tablespoons of olive oil. Bring the mixture to a boil over medium-high heat, whisking occasionally.
- 5Transfer the hot mustard mixture to a large heatproof bowl. Add the tricolor coleslaw mix and stir until the cabbage is thoroughly coated.
- 6In a separate medium bowl, whisk the barbecue sauce, the remaining 1 tablespoon of apple cider vinegar, and the remaining 1/2 teaspoon of grated garlic until smooth.
- 7Arrange the warm coleslaw mixture, pulled pork, and dill pickle chips evenly among 6 bowls. Drizzle the barbecue dressing over the pork and finish with the toasted cornbread croutons.