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5.0 from 3 votes

Pumpkin Pulled Pork Bowls

Pumpkin Pulled Pork Bowls are the best fall dinner. Cook pulled pork in a slow cooker with homemade pumpkin BBQ sauce, then combine it with a homemade easy coleslaw recipe to make a meal. Whether you're hosting friends for an a tailgate party at home, bringing it on the road or serving it for dinner, these pulled pork bowls are an excellent meal.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Calories: 418 kcal
Course: Main Course
Cuisine: American

Ingredients

Pumpkin Pulled Pork
  • 1 batch Pumpkin Barbecue Sauce mixed in the slow cooker
  • 2 ¾ lb. pork loin
Coleslaw
  • 16 oz. coleslaw mix
  • ¼ cup PLAIN yogurt
  • ¼ cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ tablespoon freshly squeezed lemon juice freshly squeezed
  • ½ tablespoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed

Instructions

Make the Slow Cooker BBQ Pork
    Cup of Yum
  1. In the slow cooker, combine the ingredients for the Pumpkin Barbecue Sauce (or pour the completed sauce into the slow cooker.)
  2. Nestle the pork into the sauce, and cover.
  3. Cook on LOW for 8 hours.
  4. Shred using a fork. Keep warm until ready for serving.
Make the Coleslaw
  1. In a large glass bowl, combine the yogurt, cider, vinegar, mustard, lemon juice, honey, salt, pepper and celery seed. 
  2. Whisk until combined.
  3. Pour in the bag of coleslaw, and toss using tongs.
Prepare and Serve the Bowls
  1. Scoop a hearty amount of the Pumpkin Pulled Pork into the bottom of your chosen bowls.
  2. Top with a hearty scoop of the coleslaw.
  3. Serve immediately.

Notes

  • Make the pulled pork 1-2 days in advance. When it's time to eat, reheat in the microwave. (Or on a grill at a super low temperature or in a low temp oven, too, depending on where you are.)
  • The slaw sauce can be made in advance, too. Refrigerate it in a mason jar, but DO NOT toss the coleslaw together until it's serving time because it will become soggy.
  • Transport the bowls in separate dishes. Keep the pork separate from the bag of slaw, as well as the jar of slaw sauce. Warm the pork and mix the slaw together once you're at your final destination and just before guests are about to eat.
  • Serve the bowls for a weeknight dinner! Our kids love these in bowl form, but you could serve the pork and slaw on tortillas, too, or on buns if you're not going the low carb route.

Nutrition Information

Serving 1serving Calories 418kcal (21%) Carbohydrates 13g (4%) Protein 42g (84%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 13g Cholesterol 130mg (43%) Sodium 364mg (15%) Fiber 2g (8%) Sugar 10g (20%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 418

% Daily Value*

Serving 1serving
Calories 418kcal 21%
Carbohydrates 13g 4%
Protein 42g 84%
Fat 21g 32%
Saturated Fat 6g 30%
Polyunsaturated Fat 13g 76%
Cholesterol 130mg 43%
Sodium 364mg 15%
Fiber 2g 8%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.