Slow-Cooked Memphis Pulled Pork with Tangy Coleslaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender slow-cooked pulled pork infused with smoky spices, served with a crisp and tangy homemade coleslaw for a classic Memphis barbecue experience. This american-inspired pork ready in about 500 minutes pairs pork shoulder (Boston butt), brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 (Boston butt)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 2 tbsp yellow mustard
• 1 tbsp honey
• 3 cups shredded red cabbage
• 3 cups shredded green cabbage
• 1 large, grated carrot
• 1/2 cup mayonnaise
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 8 sandwich buns buns

Instructions

1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp cayenne pepper to form a dry rub. Rub this mixture evenly over 3 lbs pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and pour 1/2 cup apple cider vinegar over it. Cover and cook on low for 8 hours until the meat is fork-tender and shreds easily.
3. Step 3: While the pork cooks, combine 3 cups shredded red cabbage, 3 cups shredded green cabbage, and 1 large grated carrot in a large bowl.
4. Step 4: In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, 1/2 tsp celery seed, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until smooth.
5. Step 5: Pour the dressing over the cabbage mixture and toss thoroughly to coat. Refrigerate coleslaw until ready to serve.
6. Step 6: Once pork is done, shred with two forks and mix with cooking juices in the slow cooker.
7. Step 7: Serve pulled pork on 8 sandwich buns topped with a generous scoop of the tangy coleslaw.