Pumpkin Pulled Pork Bowls are the best fall dinner. Cook pulled pork in a slow cooker with homemade pumpkin BBQ sauce, then combine it with a homemade easy coleslaw recipe to make a bowl. Whether you’re hosting friends for an a tailgate party at home, bringing it on the road or serving it for dinner, these pulled pork bowls are an excellent meal. Makes 8 servings.
My go-to BBQ joint order when we visit my family in Memphis is a pulled pork sandwich with coleslaw on top. (It’s the Memphis way.)
But then my dad ordered a pulled pork BOWL and introduced me to a new favorite!
This season, I wanted to present a fun, fall-flavored rendition of this delicious meal.
Why I love this recipe:
We all deserve these Pumpkin Pulled Pork Bowls.
The pulled pork cooks in the slow cooker and requires no babysitting! You just let it simmer low and slow all day in a decadent PUMPKIN barbecue sauce.
Before you ask: The pumpkin BBQ sauce isn’t weird. It’s got a little heat and some sweetness and just pairs beautifully with the pork. Trust me on this!
When all is said and done, the pork will shred because it’s tender and delicious. Also, the coleslaw is super simple to make for an easy win!
What’s not to love?
I can see this being a hit at a fall-centric gathering (whether it’s a backyard barbecue before it gets too cold outside) or a tailgate. This would also be an excellent meal to bring for a Halloween potluck!
It’s also an excellent dinner idea for the whole family.
More pulled pork and coleslaw recipes to try: Pear BBQ Pulled Pork Sandwiches with Pear Slaw | Apple Cider Pulled Pork with Apple Coleslaw | Pulled Pork Coleslaw Eggrolls | BBQ Pulled Pork Pizza | Slow Cooker BBQ Pulled Pork
Need inspiration for meals? Check out my Dinner Recipe Index for more ideas.
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Pumpkin Barbecue Sauce — we’ll need a whole batch of it to cook the pork in. You can make it in advance and pour it into the slow cooker or you can mix it in the basin.
- Pork loin — you could also use a pork shoulder or a pork butt here, though I appreciate that the loin is a little leaner.
- Store-bought coleslaw mix — this should have a mixture of green cabbage, red cabbage and some carrots in it. If you’d like, you can make your own mix, though I find the bags from the store easier for a quick weeknight meal.
- Plain yogurt — this adds some creaminess to the dressing. Read your label and ensure your yogurt isn’t sweetened.
- Apple cider — we’ll need a little bit of this to add to the dressing recipe, too. It adds awesome apple flavor. You can use apple juice in a pinch.
- Apple cider vinegar — this is the acid we add to the dressing, and it’s not the same thing as apple cider.
- Dijon mustard — a little goes a long way here! Dijon mustard helps emulsify the dressing, as well as add some flavor.
- Lemon juice — all we need is a little bit to bring the flavors together!
- Honey — this is going to add just a hint of sweetness to the slaw dressing. You could probably substitute it with the same amount of maple syrup if you don’t have honey.
- Seasonings — we’re going to use a combination of kosher salt, black pepper and celery seed to flavor our simple coleslaw dressing.
How to Make Pumpkin Pulled Pork Bowls with an Easy Coleslaw
Make The Slow Cooker Pulled Pork
Combine the ingredients for the Pumpkin Barbecue Sauce in the basin of the slow cooker. If you’ve already made the sauce, pour the sauce in.
Gently nestle the pork in the sauce, and cover with the lid.
Cook on LOW for 8 hours.
Once it’s done, shred with a fork. It should pull apart very easily and be wonderfully saucy. Keep warm until ready to serve.
Make the Coleslaw
Combine the dressing ingredients in a large bowl. This includes the yogurt, cider, vinegar, mustard, lemon juice, honey, salt, pepper and celery seed. Whisk together until combined.
Pour the bag of coleslaw on top of the sauce, and toss with tongs.
You can make the sauce in advance, but do NOT mix it with the slaw, as it will become wilty.
Prepare and Serve the Bowls
Scoop a hearty amount of the Pumpkin Pulled Pork into your chosen bowl(s).
Top with a scoop of the coleslaw, and serve immediately.
Erin’s Easy Entertaining Tips
These Pumpkin Pulled Pork Bowls make a fabulous dinner for the family or for a tailgate because you can easily pack up the pork after it’s cooked, as well as the coleslaw sauce and the bag of slaw and bring it along.
Either way, you’re in for a delicious meal that doesn’t require a lot of work from you.
Here are some tips and tricks to help you host with these bowls…
- Make the pulled pork 1-2 days in advance. When it’s time to eat, reheat in the microwave. (Or on a grill at a super low temperature or in a low temp oven, too, depending on where you are.)
- The slaw sauce can be made in advance, too. Refrigerate it in a mason jar, but DO NOT toss the coleslaw together until it’s serving time because it will become soggy.
- Transport the bowls in separate dishes. Keep the pork separate from the bag of slaw, as well as the jar of slaw sauce. Warm the pork and mix the slaw together once you’re at your final destination and just before guests are about to eat.
- Serve the bowls for a weeknight dinner! Our kids love these in bowl form, but you could serve the pork and slaw on tortillas, too, or on buns if you’re not going the low carb route.
Do you need tailgating inspiration?
Eighteen of my blogger pals and I have gotten together to bring y’all some of the best tailgate food!
Love appetizers? You’ve got to try Baked Brie Crescent Bites, Easy Potato Chip Nachos and Aunt Julie’s Pepperoni Bread. These Chorizo Stuffed Bacon Wrapped Dates and Bacon Wrapped Cheese Smokies sound decadent. So does Buffalo Cauliflower + Blue Cheese Dressing, if you’re into that kind of thing.
And if you need a sweet treat for after the festivities, you should try Apple Pie Twists!
Still interested in these Pumpkin Pulled Pork Bowls?
Scroll on down to get the recipe!
Pumpkin Pulled Pork Bowls are the best fall dinner. Cook pulled pork in a slow cooker with homemade pumpkin BBQ sauce, then combine it with a homemade easy coleslaw recipe to make a meal. Whether you're hosting friends for an a tailgate party at home, bringing it on the road or serving it for dinner, these pulled pork bowls are an excellent meal.
Pumpkin Pulled Pork
- 1 batch Pumpkin Barbecue Sauce, mixed in the slow cooker
- 2 ¾ lb. pork loin
- 16 oz. coleslaw mix
- ¼ cup plain yogurt
- ¼ cup apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon lemon juice, freshly squeezed
- ½ tablespoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
Make the Slow Cooker BBQ Pork
- In the slow cooker, combine the ingredients for the Pumpkin Barbecue Sauce (or pour the completed sauce into the slow cooker.)
- Nestle the pork into the sauce, and cover.
- Cook on LOW for 8 hours.
- Shred using a fork. Keep warm until ready for serving.
Make the Coleslaw
- In a large glass bowl, combine the yogurt, cider, vinegar, mustard, lemon juice, honey, salt, pepper and celery seed.
- Whisk until combined.
- Pour in the bag of coleslaw, and toss using tongs.
Prepare and Serve the Bowls
- Scoop a hearty amount of the Pumpkin Pulled Pork into the bottom of your chosen bowls.
- Top with a hearty scoop of the coleslaw.
- Serve immediately.
Tips and tricks
- Make the pulled pork 1-2 days in advance. When it's time to eat, reheat in the microwave. (Or on a grill at a super low temperature or in a low temp oven, too, depending on where you are.)
- The slaw sauce can be made in advance, too. Refrigerate it in a mason jar, but DO NOT toss the coleslaw together until it's serving time because it will become soggy.
- Transport the bowls in separate dishes. Keep the pork separate from the bag of slaw, as well as the jar of slaw sauce. Warm the pork and mix the slaw together once you're at your final destination and just before guests are about to eat.
- Serve the bowls for a weeknight dinner! Our kids love these in bowl form, but you could serve the pork and slaw on tortillas, too, or on buns if you're not going the low carb route.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 serving
Amount Per Serving: Calories: 418Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 130mgSodium: 364mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 42g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…