Slow-Cooked Pulled Pork Sandwiches with Tangy Coleslaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy, tender pulled pork slow-cooked to perfection and served on soft buns with a crisp, tangy homemade coleslaw. This american-inspired super bowl ready in about 500 minutes pairs pork shoulder, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 cup barbecue sauce
• 8 hamburger buns
• 3 cups, shredded green cabbage
• 1 cup, shredded carrot
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt (for coleslaw)
• 1/4 tsp black pepper (for coleslaw)

Instructions

1. Step 1: In a small bowl, mix 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper; rub this spice mix evenly all over the 3 lbs pork shoulder.
2. Step 2: Place the pork in a slow cooker, pour 1/4 cup apple cider vinegar and 2 tbsp brown sugar around it, cover, and cook on low for 8 hours until the meat is fall-apart tender.
3. Step 3: While the pork cooks, prepare the coleslaw by combining 3 cups shredded green cabbage and 1 cup shredded carrot in a large bowl.
4. Step 4: In a separate small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth; toss this dressing with the cabbage and carrot mixture until well coated.
5. Step 5: When the pork is done, shred it with two forks directly in the slow cooker and stir in 1 cup barbecue sauce until evenly mixed.
6. Step 6: Toast 8 hamburger buns lightly, then pile generous portions of pulled pork onto each bun and top with a scoop of the tangy coleslaw.
7. Step 7: Serve immediately with extra barbecue sauce on the side if desired.