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Ultimate Comfort Spinach-Artichoke Party Bowl with Slow-Cooker Pulled Pork

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A cozy, crowd-pleasing party bowl combining tender slow-cooked pulled pork with a creamy, cheesy spinach-artichoke dip, perfect for easy entertaining and casual gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (bone-in or boneless)
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 10 ounces frozen chopped spinach, thawed and squeezed dry (or fresh sautéed)
  • 14 ounces canned artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened (full-fat recommended)
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chopped fresh parsley or chives for garnish (optional)
  • Crackers, toasted baguette slices, or tortilla chips for serving

Instructions

  1. Pat the pork shoulder dry and season generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. Place it in your slow cooker.
  2. In a small bowl, combine the barbecue sauce, apple cider vinegar, and brown sugar. Pour this mixture over the pork, making sure it’s well coated. Cover and cook on low for 8-10 hours or on high for 4-6 hours until pork easily falls apart with a fork.
  3. Remove the pork from the slow cooker and transfer to a large bowl. Use two forks or meat claws to shred it finely. Return the shredded pork to the slow cooker juices to soak up extra flavor.
  4. Preheat oven to 375°F (190°C). In a medium bowl, combine softened cream cheese, sour cream, minced garlic, mozzarella, Parmesan, chopped artichoke hearts, and drained spinach. Season with salt and pepper. Mix thoroughly until smooth and creamy.
  5. Transfer the spinach-artichoke mixture into an oven-safe serving bowl or dish. Spread evenly and create a shallow well in the center.
  6. Spoon the shredded pulled pork into the well. Optionally fold some pork into the dip or keep layered for visual appeal.
  7. Bake the assembled bowl for 20-25 minutes until the dip is bubbling and the top is slightly golden. Watch carefully to avoid overbrowning.
  8. Garnish with chopped fresh parsley or chives. Serve hot with crackers, toasted baguette slices, or tortilla chips.

Notes

Squeeze frozen spinach dry to avoid watery dip. Freshly shred cheese for best melting and texture. Keep pork warm in slow cooker if done early. Dip can be made ahead and refrigerated up to 24 hours before baking. Tent with foil if dip browns too quickly in oven. For dairy-free, substitute cream cheese and sour cream with coconut cream or plant-based alternatives. Greek yogurt can replace sour cream for a lighter dip.

Nutrition

Keywords: pulled pork, spinach artichoke dip, party bowl, slow cooker recipe, comfort food, easy entertaining, crowd-pleaser

Find it online: https://atomicbite.com/ultimate-comfort-spinach-artichoke-party-bowl-with-slow-cooker-pulled-pork-recipe-for-easy-entertaining/