Slow Cooker Georgia-Style Pulled Pork with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Succulent pulled pork slow-cooked with Southern spices pairs perfectly with a crisp, vinegar-based coleslaw for a classic Georgia-inspired comfort meal. This American-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, trimmed pork shoulder
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 large, grated carrot
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp sugar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 2 tbsp paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice blend all over 3 lbs pork shoulder.
2. Step 2: Place the seasoned pork shoulder in a slow cooker. Pour 1/4 cup apple cider vinegar and 1/2 cup water around the pork. Cover and cook on low for 8 hours until the meat is tender and pulls apart easily.
3. Step 3: Meanwhile, in a large bowl, combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 large grated carrot. In a separate small bowl, whisk 1/3 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Step 4: Toss the dressing with the shredded vegetables, mixing thoroughly to coat the slaw evenly. Refrigerate until ready to serve.
5. Step 5: Once pork is done, shred it with two forks directly in the slow cooker, mixing with the cooking juices. Serve the pulled pork topped with the tangy coleslaw on sandwich buns or plates.