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Cozy New Years Dinner Bowl Recipe with Easy Slow-Cooker Pulled Pork and Citrus Fennel Salad

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A comforting and fresh dinner bowl featuring tender slow-cooker pulled pork paired with a bright citrus fennel salad, perfect for a cozy New Year’s meal.

Ingredients

Scale
  • 3–4 pounds pork shoulder (bone-in or boneless, fatty cuts work best for tenderness)
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 2 oranges, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • Optional: sliced avocado, pickled red onions, or toasted pumpkin seeds for garnish

Instructions

  1. Pat the pork dry with paper towels, then rub it all over with olive oil. In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Massage the spice mix evenly into the pork.
  2. Heat a large skillet over medium-high heat. Sear the pork on all sides until it develops a deep golden crust, about 3-4 minutes per side.
  3. Place the seared pork in the slow cooker. Pour in chicken broth, apple cider vinegar, and sprinkle brown sugar on top. Cover with the lid.
  4. Set the slow cooker to low and cook for 6-8 hours, or until the pork is fork-tender and easily shreds.
  5. Remove the pork from the slow cooker and place on a large platter. Use two forks or shredding claws to pull the meat apart. Skim any excess fat from the cooking liquid, then stir some of the liquid back into the pork for extra moisture and flavor.
  6. While the pork cooks, thinly slice the fennel bulb. Segment the oranges and grapefruit, removing all pith and membrane. In a large bowl, combine fennel, citrus segments, and chopped parsley.
  7. Whisk together olive oil, lemon juice, salt, and pepper. Pour over the fennel and citrus mixture and toss gently to combine. Let it rest for 10 minutes.
  8. Scoop cooked quinoa or rice into bowls, top with pulled pork, and spoon over the citrus fennel salad. Add optional garnishes like avocado slices or toasted pumpkin seeds.

Notes

Searing the pork before slow cooking adds depth of flavor and texture. Cook low and slow for best tenderness. Let the citrus fennel salad rest for 10 minutes before serving to meld flavors. Store pork and salad separately to maintain texture. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: slow cooker pulled pork, citrus fennel salad, New Years dinner, cozy dinner bowl, easy pulled pork recipe, healthy dinner bowl

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