BBQ Pulled Pork Bowls start with a bowl and everyone’s favorite-cilantro lime rice. Next, add a serving size of BBQ pulled pork. From there, you can customize the pulled pork bowls any way you want. We love to use broccoli slaw, roasted sweet potatoes, fresh pineapple, and sliced avocados. Not only is it easy peasy, it is perfect for picky eaters, special diets, and busy families. It is the best way to use leftover pulled pork!
Need a meal prepped option for lunches - make these pulled pork rice bowls. If you need a way to use up odds and ends in your refrigerator, make this bowl. Choose toppings based on what you love, what is within your budget, or if you want to try something new. This is a delicious meal with plenty of flexibility, depending on your needs.
Rice Bowl Ingredients
- BBQ Pulled Pork - Use this recipe to make in the slow cooker while you are gone all day.
- Cilantro Lime Rice - Make brown or white cilantro lime rice in an Instant Pot or make plain white rice and add butter, lime juice, and salt.
- Broccoli Slaw - I love the texture of the slaw. It adds a wonderful crunch.
- Roasted Sweet Potatoes - Roasting vegetables bring out their natural sweetness and pair perfectly with this bowl's sweet, tangy flavors.
- Pineapple - Dice fresh pineapple is the best.
- Avocados - Adds a bit of creaminess and a gorgeous color.
- Sweet and Tangy Sauce - Mayo, vinegar, sugar, and lemon juice.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash University App at the time of publishing. As always, follow your gut and modify as needed.
How To Build a Rice Bowl
The day before or during the day, make BBQ pulled pork in a crock pot or use leftover BBQ pulled pork. This is a great way to use up leftover pulled pork.
Preheat the oven to 425 degrees F oven. Peel and chop four sweet potatoes. Add to a baking sheet. Drizzle with avocado oil, salt, and pepper—Roast for 20 minutes or until soft.
Add cilantro lime rice to a small bowl or a large bowl if you are really hungry. The rice should be warm.
Next, add warm BBQ pulled pork to one side of the bowl.
Add the roasted sweet potatoes to the bowl.
Grab a handful of broccoli slaw and place it in the bowl.
Cut an avocado in half and remove the pit. Use a spoon to remove the inside. Slice and place into the bowl.
Chop a fresh pineapple into bite-size pieces. Add to the bowl.
Mix up the sauce in a small bowl and drizzle over the broccoli slaw. If you want to drizzle over it all, it is also delicious.
Sprinkle with fresh cilantro leaves.
Rice Bowl Toppings
- Fresh Vegetables
- Black Beans
- Shredded Carrots
- Chopped Kale
- Diced Bell Peppers
- Grape Tomatoes
- Green Onions
- Feta Cheese
- Cheddar Cheese
- Queso Fresco
- Lime Wedges
- Hot Sauce
- BBQ Sauce
Brown Rice - Use brown rice instead of cilantro lime rice.
Basmati Rice - Another great option.
BBQ Chicken - Instead of using BBQ Pork, use BBQ Shredded Chicken.
Coleslaw - Use already-made coleslaw, homemade or purchased from the deli.
Storing And Reheating
To Store: Keep all ingredients in separate containers in the refrigerator for up to four days.
To Reheat: Anything that needs to be warm: rice, pork, sweet potatoes, add to the bowl and heat. Then, proceed with any cold toppings.
To Freeze: Freeze pulled pork, rice, and sweet potato leftovers in separate containers for up to four months. Defrost and heat using the microwave or saucepan on the stovetop. The fresh ingredients will not freeze and defrost well.
How to Meal Prep Rice Bowls
Grab five airtight containers similar in size. Add any toppings that need to be warmed—the rice, pork, and sweet potatoes. Keep the fresh toppings in a small container. There is no need to warm these items. Store the sauce separately and add just before serving. I love using small plastic cups with lids or a small airtight container.
This is a great way to use inexpensive pork roast or pork butt roast. Make a big batch of pulled pork with barbecue sauce one week. Serve pulled pork on slider buns and a side of roasted tiny potatoes. Freeze any leftovers to make these pulled pork rice bowls the following week. Nobody will realize they are eating leftovers. The whole family will love to be able to customize their bowl with their favorite toppings.
Additional Pork Recipes
BBQ Pulled Pork Rice Bowls
- ¾ cup Mayo
- 6 Tablespoons Sugar White Granulated
- 2 teaspoons Apple Cider Vinegar
- 5 teaspoons White Vinegar
- 2 teaspoons Lemon Juice
- ¼ teaspoon Kosher Salt
- In a small bowl, add the mayo, sugar, apple cider vinegar, white vinegar, lemon juice, and salt. Whisk until smooth. Set aside.
- Grab as many bowls as you need. Add warmed cilantro lime rice to the bowl. Next, add warmed BBQ pulled pork and roasted sweet potatoes.
- Next, add the diced pineapple, diced avocado, and broccoli slaw.
- Drizzle two tablespoons of sauce over the slaw and the other ingredients. If you love the sauce, add more, or if you don’t love the sauce, leave it off. Create as many bowls as you need.
- Store in leftovers in separate containers until ready to reheat and enjoy. Leftovers will keep in the refrigerator up to four days.