Route 66 Spiced Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Slow-cooked pulled pork seasoned with smoky Route 66-inspired spices, served on toasted buns with a crisp, tangy cabbage slaw. This american-inspired pork ready in about 500 minutes pairs pork shoulder roast, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 3 lbs pork shoulder roast
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 8 hamburger buns
• 3 cups, shredded green cabbage
• 2 cups, shredded red cabbage
• 1 large, grated carrot
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mix thoroughly over a 3 lb pork shoulder roast.
2. Step 2: Place the seasoned pork shoulder in a slow cooker. Pour 1/4 cup apple cider vinegar and 1/2 cup water around the pork. Cover and cook on low for 8 hours until the pork is tender and shreds easily.
3. Step 3: While the pork cooks, prepare the slaw by mixing 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 large grated carrot in a large bowl. In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Step 4: Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.
5. Step 5: When the pork is done, remove it from the slow cooker and shred using two forks. Toast 8 hamburger buns lightly. Assemble sandwiches by piling pulled pork onto the buns and topping with a generous scoop of tangy slaw.