Alabama-Style Spicy Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-cooked pulled pork with a spicy Alabama-inspired rub, topped with a tangy slaw and served on soft buns. This Southern American-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 8 Southern American cuisine 450 cal/serving

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Ingredients

3 lbs, boneless pork shoulder
2 tbsp paprika
1 tbsp brown sugar
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp salt
1 tsp black pepper
1/4 cup apple cider vinegar
2 tbsp yellow mustard
1/2 cup mayonnaise
2 cups, shredded green cabbage
1 medium, shredded carrot
8 hamburger buns
1 tbsp olive oil

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Instructions

Step 1: In a small bowl, mix 2 tbsp paprika, 1 tbsp brown sugar, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper to create the spice rub. Rub evenly over 3 lbs pork shoulder.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the pork shoulder on all sides for 3-4 minutes per side until browned.
Step 3: Transfer pork to a slow cooker and pour 1/4 cup apple cider vinegar over it. Cook on low for 8 hours or until pork is tender and shreds easily.
Step 4: Meanwhile, in a bowl combine 1/2 cup mayonnaise, 2 tbsp yellow mustard, 2 cups shredded green cabbage, and 1 shredded carrot. Mix well and refrigerate until serving.
Step 5: Remove pork from slow cooker, shred with two forks, and mix with cooking juices.
Step 6: To assemble, pile shredded pork onto 8 hamburger buns and top generously with the tangy slaw. Serve warm.