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Savory Slow-Cooker Pulled Pork Bowl Recipe with Roasted Carrots and Chili Crisp

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A comforting and flavorful slow-cooker pulled pork bowl featuring tender pork shoulder, caramelized roasted carrots, and a spicy-sweet chili crisp drizzle, perfect for easy weeknight dinners.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth or water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 pound carrots, peeled and cut into sticks or rounds
  • 1 tablespoon olive oil
  • Salt and pepper for carrots
  • Cooked rice or quinoa (about 4 cups cooked)
  • Fresh cilantro, chopped (optional)
  • Chili crisp sauce (store-bought or homemade)
  • Lime wedges, for squeezing

Instructions

  1. Trim excess fat from the pork shoulder and pat dry with paper towels. Slice the onion and mince the garlic.
  2. In a small bowl, mix brown sugar, smoked paprika, cumin, chili powder, salt, and pepper. Rub this spice blend all over the pork shoulder, pressing it in well.
  3. Place sliced onion and minced garlic at the bottom of the slow cooker. Set the pork shoulder on top. Pour in chicken broth and apple cider vinegar around the pork.
  4. Cover and cook on low for 8-10 hours or on high for 4-6 hours until pork is fork-tender and shreds easily.
  5. About 30-40 minutes before the pork finishes, preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  6. Carefully transfer pork to a large bowl and shred using two forks or meat claws. Mix shredded pork with cooking juices from the slow cooker.
  7. Assemble bowls by spooning cooked rice or quinoa into bowls. Top with shredded pork and roasted carrots. Drizzle with chili crisp sauce and sprinkle chopped cilantro. Serve with lime wedges.
  8. Enjoy warm.

Notes

Pat pork dry before seasoning for better flavor absorption. Use gluten-free chili crisp for gluten-free option. Roasting carrots uncovered and flipping halfway ensures caramelization. Keep chili crisp on the side initially to adjust heat preference. Leftovers store well separately in airtight containers for up to 4 days refrigerated or 3 months frozen.

Nutrition

Keywords: slow cooker, pulled pork, roasted carrots, chili crisp, easy dinner, comfort food, family meal

Find it online: https://katedishes.com/savory-slow-cooker-pulled-pork-bowl-recipe-with-roasted-carrots-and-chili-crisp-perfect-for-easy-dinners/