Slow-Cooked Pork Shoulder with Apple Cider Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender pork shoulder slow-cooked with aromatic spices, served with a crisp, tangy slaw for a refreshing balance of flavors. This american-inspired slow cooker ready in about 495 minutes pairs pork shoulder butt, apple cider vinegar, 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 6, 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 butt
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chicken broth
• 1 cup shredded cabbage
• 1/2 cup red onion
• 1 tbsp olive oil
• 1 tsp honey

Instructions

1. Step 1: Trim excess fat from the 3 lbs pork shoulder butt and pat dry with paper towels. In a small bowl, mix 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt. Rub this mixture evenly over the pork shoulder.
2. Step 2: Place the seasoned pork shoulder in a slow cooker and pour 1/4 cup chicken broth around it. Cover and cook on low for 8 hours or until the pork is tender enough to pull apart with a fork.
3. Step 3: While the pork cooks, prepare the slaw: in a medium bowl, combine 1 cup shredded cabbage, 1/2 cup thinly sliced red onion, 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1 tsp honey, and 1/4 tsp salt. Toss to combine and let sit for 15 minutes.
4. Step 4: After 8 hours, remove the pork from the slow cooker and shred it with two forks, discarding any large fat pieces. Serve the shredded pork on buns with a generous spoonful of the slaw.