Loaded BBQ Pork and Potato Bowls
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These Loaded BBQ Pork and Potato Bowls are one of several fun variations I was inspired to create after sharing my loaded potato taco bowls. I loved the idea of using crispy roasted potatoes as the base for a hearty, all-in-one meal, so it only made sense to try a BBQ version next. This time, the bowls are built around tender, slow cooker pulled pork coated in your favorite barbecue sauce.
Roasted potatoes create the perfect foundation—golden and crispy on the outside, soft and fluffy on the inside. Warm, saucy pulled pork piles on top, followed by shredded cheese that melts into every bite. A dollop of sour cream and a sprinkle of fresh chopped cilantro finish it off. Each bite delivers smoky BBQ flavor, creamy toppings, and satisfying texture, making these bowls an easy dinner the whole family loves.
Ingredients for Loaded BBQ Pork and Potato Bowls
- PORK ROAST OR COUNTRY STYLE RIBS
- BROWN SUGAR
- ONION POWDER
- GARLIC POWDER
- PAPRIKA
- SALT
- PEPPER
- POTATOES
- CHEDDAR CHEESE
- SOUR CREAM
- CILANTRO
Instructions for Loaded Potato and BBQ Pork Bowls
Start by patting the pork roast dry with paper towels. This helps the seasoning stick better and gives you more flavor. In a small bowl, stir together the brown sugar, onion powder, garlic powder, paprika, salt, and pepper. Rub that spice mixture all over the pork roast, making sure it has an even coating, then place it in the slow cooker.
Pour the apple cider vinegar around the roast (not directly over the top) to keep it moist and tender as it cooks. Cover and cook on low for about 8 hours, or until the pork is fork-tender and easy to shred.
About 45 minutes before the pork is finished cooking, start the roasted potatoes. Preheat your oven to 425°F. Add the diced potatoes to a large bowl and toss them with olive oil. Sprinkle in the paprika, garlic powder, salt, and pepper, and toss again until everything is coated well.
Spread the potatoes in a single layer on a baking sheet—I like to line mine with parchment paper for easy cleanup. Roast for 20–30 minutes, until the potatoes are tender and golden on the outside.
Once the pork is done, remove it from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir in about 1 cup of BBQ sauce. Let it sit for a few minutes so the meat can soak up all that saucy flavor.
To assemble the bowls, divide the roasted potatoes among four bowls. Top each one with a generous scoop of BBQ pulled pork, then sprinkle with shredded cheddar cheese and fresh chopped cilantro. Serve warm and enjoy this hearty, flavor-packed meal.
Frequently Asked Questions
Can I use a different cut of pork?
Yes. Pork shoulder or pork butt works best because it becomes tender and shreds easily, but you can also use pork loin – just keep in mind it may be slightly less juicy.
Can I use store-bought pulled pork?
Absolutely. If you’re short on time, store-bought pulled pork is a great shortcut. Just warm it up and toss with your favorite BBQ sauce.
Can I make this ahead of time?
Yes. The pulled pork can be made 1–2 days in advance and kept in the refrigerator. Reheat before assembling the bowls.
What kind of potatoes work best?
Russet potatoes crisp up nicely, but Yukon Gold potatoes also work well and have a creamier texture.
Can I add other toppings?
Definitely! Try green onions, jalapeños, crispy onions, corn, ranch drizzle, coleslaw, sweet corn, dill pickles, red onion, or even avocado.
How do I store leftovers?
Store the leftover pork and potatoes separately in airtight containers in the refrigerator for up to 3 days. The leftover potatoes reheat well in the airfryer.
Tips & Tricks
- Don’t skip drying the pork. Patting it dry helps the seasoning stick better.
- Rub the seasoning thoroughly. Make sure to coat every side of the roast for maximum flavor.
- Cook low and slow. This gives you the most tender, pull-apart pork.
- Double the meat for a cook once, eat twice meal. Make a larger pork roast and freeze half for another easy dinner later. The extra BBQ pork is perfect for sandwiches, tacos, nachos, or pizza. (I’m sharing a pizza recipe next week for just that)
- Spread potatoes in a single layer. Overcrowding prevents them from crisping properly.
- Flip potatoes halfway through roasting for even browning.
- Let the shredded pork sit in the BBQ sauce for a few minutes before serving so it absorbs the flavor.
- Customize your bowls. Set out toppings and let everyone build their own bowl.
For more recipes like this, try:
Loaded BBQ Pork and Potato Bowls
Real Mom Kitchen
Ingredients
For the bbq pork
- 2 ½ lb pork roast or pork country ribs
- ⅛ cup brown sugar
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- 1 ½ tsp paprika
- ½ tsp salt
- pepper to taste
- ⅛ cup apple cider vinegar
- 1 cup bbq sauce I use Sweet Baby Ray’s
For the potatoes
- 8 medium russet potatoes peeled and diced into 3/4-1 inch pieces
- 2 Tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt
- fresh ground black pepper to taste
Toppings
- shredded cheddar cheese
- sour cream
- fresh cilantro chopped
Instructions
- Pat the pork roast dry with some paper towels.
- In a bowl, mix together the brown sugar, onion powder, garlic powder, paprika, salt, and pepper. Rub the spice mixture over the pork roast and place it in the slow cooker.
- Pour apple cider vinegar around the roast. Cover and cook on low for 8 hours.
- About 45 minutes before the pork roast is finished cooking, prepare the roasted potatoes. Preheat oven to 425 degrees.
- Add the diced potatoes to a bowl and toss with olive oil. Add in paprika, garlic powder, salt, and pepper. Toss again to coat. Spread out in a single layer on a baking sheet. I like to line mine with parchment paper for easy clean up.
- Bake at 400 degrees for 20-30 minutes until potatoes are tender.
- Remove the roast and shred it. Add it back into the slow cooker with 1 cup of bbq sauce. Allow it to sit for a few minutes to absorb the flavors before serving.
- To serve, divide the potatoes between 4 bowls. Top each with some of the pulled bbq pork followed by shredded cheddar cheese and chopped fresh cilantro.
Nutrition
This is a Real Mom Kitchen original recipe.
