Slow Cooker Southern-Style Pulled Pork with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

Tender slow-cooked pulled pork infused with smoky spices paired with a crisp, tangy coleslaw that balances richness perfectly. This Southern American-inspired slow-cooker recipe, ready in about 500 minutes, pairs pork shoulder, brown sugar, smoked paprika 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, trimmed pork shoulder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 2 tbsp yellow mustard
• 1/2 cup mayonnaise
• 4 cups shredded green cabbage
• 1 medium, grated carrot
• 1 tbsp honey

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper. Rub this spice mix all over 3 lbs trimmed pork shoulder.
2. Step 2: Place pork in the slow cooker. Pour 1/4 cup apple cider vinegar over the pork. Cover and cook on low for 8 hours until pork is tender and easily shredded.
3. Step 3: While pork cooks, mix 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, and 1 tbsp apple cider vinegar in a bowl until smooth. Toss in 4 cups shredded green cabbage and 1 grated medium carrot. Refrigerate the coleslaw.
4. Step 4: When pork is done, remove from slow cooker and shred with two forks. Return shredded pork to the slow cooker juices, stir to coat.
5. Step 5: Serve pulled pork piled on plates with a generous scoop of tangy coleslaw on the side for a classic Southern combination.