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BBQ Pulled Pork Bowls
with succotash / tomatoes / quinoa

Active: 35 minTotal: 7 hr 35 min
20160718 slow cooker pulled pork bowls nm 4.jpg?ixlib=rails 2.1

One bowl dinners are a great way to combine a variety of flavors and colorful ingredients (and bonus that they produce fewer dishes to wash!). These bowls are inspired by pulled pork sandwiches and summer vegetable succotash. Top everything with your favorite BBQ sauce for a fresh, fun summer dinner.



  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Slow-Cooker Pulled Pork:
  • Pork, boneless loin (sub pork shoulder or pork butt) - 1 1/2 lbs
  • Liquid smoke (opt) - 2 tsp
  • Chili powder - 2 tsp
  • Paprika, smoked - 2 tsp
  • Garlic powder - 1 tsp
  • Limes - 1, zest of
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
BBQ Pulled Pork Bowls:
  • Shallots - 1 bulb, chopped
  • Zucchini, medium - 2, chopped
  • Tomatoes, cherry or grape - 1 cup, halved
  • Corn kernels, frozen or fresh - 1 cup
  • Cilantro - 1 Tbsp, chopped
  • Barbecue sauce (use your favorite brand) - 1/2 cup
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 1/2 tsp
  • Butter - 1 Tbsp
  • Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
  • Pulled pork (ingredients listed separately) - ~2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Quinoa - (Skip this step if quinoa was already made for Monday’s meal.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  2. Shallots - Chop shallots. (Can be done up to 5 days ahead)
  3. Slow cook pork - (Double if making Wednesday’s dinner.) Place pork in the bowl of a slow cooker. Top with liquid smoke, chili powder, paprika, garlic powder, lime zest, salt and pepper. Cook pork on low for 7 to 8 hours. (Alternatively, you can cook pork in a covered Dutch oven at 300F / 149C until it shreds easily, 4 to 5 hours.) (Can be done up to 4 days ahead)
  4. Zucchini / Tomatoes / Corn - Prep as directed. If using fresh corn on the cob shave kernels off cob, if using frozen, run corn under warm water to defrost. (Can be done 1 day ahead)
  5. Cilantro - Chop cilantro.


  1. When pork is finished cooking, transfer to a cutting board and shred with forks (or chop with a knife if it doesn't shred easily).
  2. If making Wednesday’s dinner, reserve half the shredded pork for that night's meal. Combine the half of the pork for tonight’s dinner with barbecue sauce and cover to keep warm.
  3. Heat oil in a large skillet over medium-high heat. Add zucchini to heated oil and saute until golden brown and tender, 4 to 5 minutes.
  4. Add shallots and saute until shallots soften, 1 to 2 minutes.
  5. Add corn, vinegar and butter and continue cooking until corn is heated through, ~1 minute more. Season with some salt and pepper.
  6. If quinoa was made ahead and refrigerated, reheat it briefly in the microwave.
  7. Divide quinoa between serving bowls. Top with barbecue pulled pork and and zucchini / corn mixture. Finish bowls with tomatoes and cilantro. Enjoy!

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This meal has 56 reviews

This is a hit, make again

By: Kim
Posted: Jan 04, 2017
Diet: Original

Good! Definitely needed the BBQ sauce for pork, erred on dry.

By: Karin
Posted: Dec 12, 2016
Diet: Original

Used pre-cooked pulled pork and Franklin BBQ sauce. So delicious!

By: Erica
Posted: Dec 04, 2016
Diet: Original

We forgot quinoa so we used white rice instead. Tasty dish!!

By: Veronica
Posted: Nov 21, 2016
Diet: Gluten-free

Loved this! I cleaned my bowl. Husband is not a fan of quinoa so I'll sub in a different grain of I make it again. I'll use the pulled pork interactions again for sure. It's delicious!

By: Liza
Posted: Nov 10, 2016
Diet: Original

The pulled pork in the slow cooker was so easy! And great for leftovers.

By: Rachel
Posted: Sep 08, 2016
Diet: Original