Slow Cooker Alabama BBQ Pulled Pork with Tangy Slaw

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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, slow-cooked pulled pork infused with smoky Alabama BBQ flavors, topped with a crisp, tangy coleslaw for a satisfying regional Southern sandwich experience. This Southern-inspired grilling recipe, ready in about 495 minutes, pairs pork shoulder, Alabama white BBQ sauce, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 15 min Cook: 480 min Serves 6 Southern cuisine 550 cal/serving

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Ingredients

3 lbs pork shoulder
1 cup Alabama white BBQ sauce
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
4 cups coleslaw mix
1/2 cup mayonnaise
2 tbsp lemon juice
1 tbsp honey
1 tbsp yellow mustard
6 hamburger buns

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Instructions

Step 1: Rub 3 lbs pork shoulder evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Place into a slow cooker and pour 1 cup Alabama white BBQ sauce mixed with 1/4 cup apple cider vinegar over the pork.
Step 2: Cook on low for 8 hours until pork is tender and easily shredded with a fork.
Step 3: Meanwhile, prepare the slaw by combining 4 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp lemon juice, 1 tbsp honey, and 1 tbsp yellow mustard in a large bowl. Toss until well coated and refrigerate.
Step 4: When the pork is done, shred it with two forks in the slow cooker and stir to coat with the cooking juices and sauce.
Step 5: To serve, pile generous portions of pulled pork onto 6 hamburger buns and top with the tangy slaw.