Slow Cooker Georgia-Style Pulled Pork with Tangy Slaw

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Tender slow-cooked pork shoulder infused with a smoky, slightly sweet Georgia barbecue sauce, served alongside a crisp tangy slaw for contrast. This Southern American-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 2 tbsp honey
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 large, shredded carrot
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tsp salt (for slaw)
• 1/2 tsp black pepper (for slaw)

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tbsp salt, and 1 tsp black pepper. Rub this spice mixture evenly over 3 lbs pork shoulder.
2. Step 2: Place the seasoned pork shoulder into a slow cooker. In another bowl, mix 1/2 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 2 tbsp honey until well combined. Pour this sauce over the pork.
3. Step 3: Cover and cook on low for 8 hours, until the pork is tender and shreds easily with a fork.
4. Step 4: While the pork cooks, prepare the slaw by combining 4 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 large shredded carrot in a large bowl. In a separate small bowl, whisk 1/3 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper until smooth.
5. Step 5: Toss the dressing with the cabbage mixture until evenly coated. Refrigerate until ready to serve.
6. Step 6: When the pork is done, shred it using two forks right in the slow cooker, mixing it with the sauce for moistness.
7. Step 7: Serve the pulled pork hot with a generous scoop of tangy slaw on the side.