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Easy Slow-Cooker Pulled Pork Bowl Recipe with Crispy Chickpeas Perfect for Meal Prep

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A comforting and easy slow-cooker pulled pork bowl paired with crispy roasted chickpeas, perfect for meal prep and quick dinners. This recipe combines tender, smoky pork with crunchy chickpeas for a satisfying texture and flavor.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup low-sodium chicken broth or water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt (kosher preferred)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika (for chickpeas)
  • 1/2 teaspoon garlic powder (for chickpeas)
  • 1/2 teaspoon salt (for chickpeas)
  • Optional toppings: cooked brown rice or quinoa, fresh cilantro chopped, avocado slices or guacamole, pickled red onions, lime wedges, sour cream or Greek yogurt

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, pepper, and brown sugar.
  3. Rub the spice blend all over the pork shoulder, covering thoroughly.
  4. Place the seasoned pork shoulder into the slow cooker.
  5. Pour chicken broth and apple cider vinegar around the pork, avoiding pouring directly on the spice rub.
  6. Cover and cook on low for 8 hours or high for 4-5 hours until pork is tender and falls apart easily.
  7. Remove pork from slow cooker and shred using two forks or meat shredder claws.
  8. Return shredded pork to slow cooker juices to soak up flavor.
  9. Preheat oven to 400°F (200°C).
  10. Drain and rinse chickpeas, then pat dry thoroughly with a kitchen towel.
  11. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt.
  12. Spread chickpeas in a single layer on a baking sheet.
  13. Bake chickpeas for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
  14. Assemble bowls by spooning cooked brown rice or quinoa as base.
  15. Top with shredded pork and crispy chickpeas.
  16. Add optional toppings such as cilantro, avocado slices, pickled onions, lime wedges, and sour cream or Greek yogurt.
  17. Serve warm and enjoy.

Notes

Pat chickpeas dry thoroughly before roasting to ensure crispiness. Avoid overcrowding the baking sheet to prevent steaming. Rub pork with spices the night before for deeper flavor. Return shredded pork to cooking juices to keep moist. If no slow cooker, use Dutch oven at 300°F for 3-4 hours or Instant Pot on high pressure for 60 minutes.

Nutrition

Keywords: slow cooker pulled pork, pulled pork bowl, crispy chickpeas, meal prep, easy dinner, comfort food, smoky pork, roasted chickpeas

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