Slow Cooker Memphis-Style Pulled Pork with Tangy Slaw

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender slow-cooked pork shoulder infused with smoky spices, served with a crisp, vinegar-based coleslaw for a balanced Southern barbecue experience. This American Southern-inspired pork recipe, ready in about 495 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 450 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, boneless pork shoulder
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1 tbsp yellow mustard
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/3 cup mayonnaise
• 1 tbsp honey

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Instructions

1. Step 1: Combine 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mix evenly over a 3 lb boneless pork shoulder.
2. Step 2: Place the pork shoulder into a slow cooker and pour 1/2 cup apple cider vinegar around the meat (not directly on the rub). Cover and cook on low for 8 hours or until pork is tender and shreds easily.
3. Step 3: While the pork cooks, prepare the slaw by mixing 3 cups shredded green cabbage, 1 cup shredded carrots, 1/3 cup mayonnaise, 1 tbsp yellow mustard, and 1 tbsp honey in a large bowl until creamy and well combined.
4. Step 4: When the pork is done, shred it using two forks and mix it with the cooking juices in the slow cooker for extra flavor.
5. Step 5: Serve the pulled pork topped with the tangy slaw on sandwich buns or plates.