Slow-Cooked Pulled Pork Sandwiches with Coleslaw

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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.

Tender pork shoulder pulled and mixed with smoky barbecue sauce, served on toasted buns with coleslaw. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs pork shoulder, barbecue sauce, 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.

Prep: 20 min Cook: 480 min Serves 6 American cuisine 450 cal/serving

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Ingredients

3 pounds pork shoulder
1 cup barbecue sauce
2 tablespoons brown sugar
1/4 cup apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
3 pounds pork shoulder
6 buns
1.5 cups coleslaw

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Instructions

Step 1: Place 3 pounds pork shoulder in a slow cooker. Whisk together 1 cup barbecue sauce, 2 tablespoons brown sugar, 1/4 cup apple cider vinegar, 1 teaspoon onion powder, and 1 teaspoon garlic powder in a bowl, then pour over pork.
Step 2: Cook on LOW for 8 hours until pork is so tender it pulls apart easily with a fork. Shred pork with two forks, then mix with 1/2 cup of the cooking liquid and 1/2 cup barbecue sauce until evenly coated.
Step 3: Toast 6 buns lightly in a toaster oven. Place 3/4 cup shredded pork mixture on each bun, top with 1/4 cup coleslaw, and serve immediately.