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Slow-Cooker Pulled Pork Dinner Bowl Recipe with Crispy Chickpeas

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A comforting and easy slow-cooker pulled pork dinner bowl paired with crispy chickpeas for a delightful texture contrast. Perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder or pork butt, trimmed
  • 1 cup low-sodium chicken broth or water
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (for browning)
  • 1 tablespoon apple cider vinegar
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded lettuce or baby spinach
  • ½ cup diced tomatoes or pico de gallo
  • ¼ cup chopped fresh cilantro (optional)
  • 1 avocado, sliced or mashed
  • Fresh lime wedges for squeezing
  • Sour cream or Greek yogurt (optional, for topping)

Instructions

  1. Trim excess fat from the pork shoulder and pat dry with paper towels. Mix smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper in a small bowl. Rub this spice mix all over the pork evenly.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, about 4-5 minutes per side.
  3. Transfer the pork to the slow cooker. Pour in the chicken broth and apple cider vinegar. Cover and cook on low for 8-10 hours or on high for 4-6 hours until pork shreds easily with a fork.
  4. Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly, then pat dry with a towel.
  5. Toss chickpeas in olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a baking sheet lined with parchment paper.
  6. Bake chickpeas for 25-30 minutes, shaking the pan halfway through, until golden and crunchy.
  7. Remove pork from slow cooker and shred using two forks or meat claws. Return shredded pork to slow cooker juices to soak up the flavorful liquid.
  8. Divide cooked rice or quinoa into bowls. Add a generous scoop of pulled pork, then top with crispy chickpeas, shredded lettuce or spinach, diced tomatoes, avocado slices, and cilantro.
  9. Squeeze fresh lime over the top and add a dollop of sour cream or Greek yogurt if desired.
  10. Serve warm and enjoy.

Notes

Save some slow cooker liquid and drizzle over the bowl for extra moisture and flavor. Dry chickpeas thoroughly before roasting for best crispiness. Avoid overcrowding chickpeas on the baking sheet. Shred pork while warm for best texture. Can substitute brown rice with quinoa or cauliflower rice for low-carb option. For dairy-free, skip sour cream or use coconut yogurt.

Nutrition

Keywords: slow cooker pulled pork, pulled pork dinner bowl, crispy chickpeas, easy dinner, comfort food, family meal, gluten-free, healthy pork recipe

Find it online: https://katedishes.com/slow-cooker-pulled-pork-dinner-bowl-recipe-with-crispy-chickpeas-easy-and-flavorful/