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BBQ Pulled Pork Bowls
Sweet, smoky, and packed with crunch, these hearty bowls skip the traditional lettuce base for a warm, vinegar-laced tricolor slaw. You'll top that tangy foundation with tender smoked pulled pork, sharp dill pickles, and homemade toasted cornbread croutons. It's a comforting, layered meal that balances rich barbecue flavors with bright acidity. You won't even miss the bun.
Equipment
- Oven
- Stovetop
- Saucepan
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. Cooling helps them crisp up further.
- 3In 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.
- 4Transfer the hot mustard mixture to a large heatproof bowl. Add the tricolor coleslaw mix and stir until the cabbage is thoroughly coated. The hot dressing slightly wilts the cabbage, making it tender but still crunchy.
- 5In 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.
- 6Arrange 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.
Notes
- Make ahead: You can whisk the barbecue dressing and cube the cornbread up to a day in advance to save time.
- Swap: If you don't have pulled pork, shredded rotisserie chicken tossed in a little barbecue sauce works beautifully.
- Storage: Keep the slaw, pork, and croutons in separate airtight containers in the fridge for up to 3 days so the croutons don't get soggy.