Slow Cooker Carolina Pulled Pork with Tangy Vinegar Slaw

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender slow-cooked pulled pork infused with a tangy Carolina-style vinegar sauce, served alongside a crisp and zesty cabbage slaw. This Southern-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder (boneless), salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (boneless)
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp yellow mustard
• 1/4 cup water
• 3 cups green cabbage, shredded
• 1/2 cup red onion, thinly sliced
• 1/2 cup carrot, grated
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a small bowl, mix 2 tsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mix evenly over a 3 lb boneless pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker. In a separate bowl, whisk together 1/2 cup apple cider vinegar, 2 tbsp brown sugar, 2 tbsp yellow mustard, and 1/4 cup water. Pour this mixture over the pork.
3. Step 3: Cover and cook on low for 8 hours, until the pork is very tender and easily shredded with two forks.
4. Step 4: While the pork cooks, combine 3 cups shredded green cabbage, 1/2 cup thinly sliced red onion, and 1/2 cup grated carrot in a large bowl. In a small bowl, whisk 1/4 cup apple cider vinegar, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour this dressing over the cabbage mixture and toss to coat.
5. Step 5: When the pork is done, shred it with two forks and mix it with the cooking juices in the slow cooker. Serve pulled pork topped with the tangy vinegar slaw.