Slow Cooker Seminole County Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender pulled pork slow-cooked with a smoky-spiced rub, served on toasted buns with a tangy slaw inspired by Central Florida flavors. This 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 450 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, boneless pork shoulder
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1 cup barbecue sauce
• 8 hamburger buns
• 2 cups, shredded green cabbage
• 1 medium, grated carrot
• 1/3 cup mayonnaise
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp (for slaw) salt

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper to create the dry rub.
2. Step 2: Rub the 3 lbs boneless pork shoulder all over with the spice mixture, pressing it in evenly.
3. Step 3: Place the pork shoulder in a slow cooker and pour 1/4 cup apple cider vinegar around it. Cover and cook on low for 8 hours until the meat is tender and easily shredded.
4. Step 4: While pork cooks, prepare the slaw by combining 2 cups shredded green cabbage, 1 grated medium carrot, 1/3 cup mayonnaise, 1 tbsp honey, 1 tbsp lemon juice, and 1/4 tsp salt in a bowl. Mix until well combined and refrigerate.
5. Step 5: When pork is done, remove it from the slow cooker and shred with two forks, discarding any large pieces of fat.
6. Step 6: Stir 1 cup barbecue sauce into the shredded pork to coat evenly.
7. Step 7: Toast 8 hamburger buns until golden, then pile each with a generous portion of pulled pork and top with a spoonful of prepared slaw before serving.