Print

Flavorful Spinach-Artichoke Party Bowl with Easy Slow-Cooker Pulled Pork

slow-cooker pulled pork - featured image
Print Recipe

A comforting and crowd-pleasing party bowl featuring tender slow-cooked pulled pork paired with a creamy, cheesy spinach-artichoke dip, perfect for game days, potlucks, or casual gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1/2 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder (optional)
  • 10 ounces frozen chopped spinach, thawed and drained (or fresh baby spinach, chopped)
  • 14 ounces canned artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Tortilla chips, pita chips, or sliced baguette for serving
  • Optional: chopped fresh parsley or green onions for garnish

Instructions

  1. Trim excess fat from the pork shoulder and pat dry. Mix brown sugar, smoked paprika, salt, pepper, and chili powder in a small bowl. Rub spice mixture all over the pork.
  2. Place sliced onion and minced garlic in the bottom of the slow cooker. Set the seasoned pork shoulder on top. Pour chicken broth and barbecue sauce over the pork.
  3. Cover and cook on low for 8-10 hours or on high for 4-5 hours until pork is fork-tender and shreddable.
  4. Remove pork from slow cooker and shred using two forks or meat claws, discarding large fat chunks. Return shredded pork to slow cooker juices and stir to coat.
  5. While pork cooks, thaw and drain frozen spinach thoroughly. Chop canned artichoke hearts.
  6. In a large bowl, mix cream cheese, sour cream, mayonnaise, minced garlic, mozzarella, and Parmesan cheese until smooth. Fold in drained spinach and chopped artichokes. Season with salt and pepper.
  7. Transfer dip mixture to an oven-safe bowl or baking dish. Bake at 350°F (175°C) for 20-25 minutes until bubbly and lightly golden. Alternatively, warm in microwave if short on time.
  8. Arrange warm spinach-artichoke dip on one side of a large serving bowl or platter. Pile shredded pulled pork on the other side. Garnish with fresh parsley or green onions if desired.
  9. Serve with tortilla chips, pita chips, or sliced baguette for dipping.

Notes

For dairy-free option, swap cream cheese and sour cream with coconut-based alternatives. Fresh artichokes can be used instead of canned in summer. Avoid lifting slow cooker lid during cooking to maintain heat. Let pork rest 10 minutes before shredding. Squeeze excess moisture from spinach and artichokes to prevent watery dip. Keep extra barbecue sauce for drizzling. Dip can be warmed in microwave but baking gives a better crust.

Nutrition

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

Find it online: https://fuzzyforker.com/flavorful-spinach-artichoke-party-bowl-with-easy-slow-cooker-pulled-pork-recipe/