Description
Comforting bowls of tender pulled beef, tangy slaw, and fluffy rice, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 small yellow onion, sliced
- 2 ½ – 3 lb boneless beef shoulder (chuck roast)
- 3 garlic cloves, minced
- 1 ½ cups BBQ sauce
- ¼ cup apple cider vinegar
- 1 (10–12-ounce) bag coleslaw mix
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon apple cider vinegar (for slaw)
- 2 teaspoons honey
- ½ teaspoon ground cumin
- ¼ – ½ teaspoon fine salt (or to taste)
- Pinch of chipotle powder or cayenne pepper (optional)
- 6 cups cooked rice (about 1 cup per serving)
Instructions
- Slice the yellow onion and layer it at the bottom of the slow cooker.
- Pat the beef dry with paper towels and place it on top of the onions.
- Sprinkle the minced garlic over the beef, then pour BBQ sauce and apple cider vinegar around it.
- Cover and cook on LOW for 8–10 hours until beef is fork-tender and easily shreds.
- Shred beef directly in the slow cooker using two forks and mix with the cooking juices.
- Combine the coleslaw mix, green onions, chopped cilantro, lime juice, oil, apple cider vinegar, honey, cumin, salt, and optional spices to make the slaw. Refrigerate until serving.
- Prepare cooked rice according to package directions.
- To serve, layer cooked rice, a generous scoop of slaw, and shredded beef in bowls.
- Taste and adjust salt, lime, or hot sauce just before serving.
Notes
For lighter options, reduce rice portion or use leaner beef. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 955
- Sugar: 25g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 64g
- Cholesterol: 120mg