Slow-Cooker Pulled Pork Bowls with Kale + Potatoes (Serves 2)
Oven-friendly, hands-off pulled pork bowls (not tacos): slow-cooker pork with winter kale and potatoes, finished with a tangy vinegar-garlic drizzle.
Back to full listIngredients
- Pork Bone-In Boston Butt Shoulder Roast 2 lb $4.79/lb
- Organic Russet Potatoes (or Organic Yellow Potatoes) 1 lb, cubed $1.79/lb (or $2.49/lb)
- Organic Lacinato Kale (or Organic Kale) 1 bunch, sliced $2.99
- Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1 medium, sliced $4.99 (sale)
- Simple Truth Organic® Garlic Bulbs 4 cloves, minced (divided) $2.79
- Chicken broth or water 3/4 cup
- Olive oil 1 1/2 tbsp
- Apple cider vinegar 2 tbsp
- Salt to taste
- Black pepper to taste
- Optional: smoked paprika 1 tsp
Instructions
- Slow cooker: Season pork with salt, pepper, and optional smoked paprika. Add onion and half the garlic to the slow cooker; place pork on top. Add broth/water.
- Cook: LOW 7–8 hours (or HIGH 4–5 hours) until very tender. Shred pork; stir in a bit of cooking liquid to keep it juicy. Season to taste.
- Cook potatoes (stove): Simmer cubed potatoes in salted water 10–12 minutes until tender; drain.
- Sauté kale (stove): Heat olive oil in a skillet over medium. Add remaining garlic for 30 seconds, then add kale and a pinch of salt. Add a splash of water; cook 4–6 minutes until tender.
- Vinegar drizzle: Mix vinegar with a pinch of salt and pepper (and a teaspoon of olive oil if desired).
- Serve bowls: Divide potatoes and kale between two bowls, top with pulled pork, and drizzle with the tangy vinegar-garlic dressing.
Health notes: Hearty and filling; increase kale and reduce potatoes for a lighter bowl.
Drink pairing: WA amber ale or a dry cider.