Slow-Smoked Pork Shoulder Slaw Sandwich

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pulled pork with a tangy apple cider slaw on toasted brioche buns. This American-inspired grilling recipe, ready in about 505 minutes, pairs pork shoulder butt, apple cider vinegar, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 4, 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.

Prep: 25 min Cook: 480 min Serves 4 American cuisine 780 cal/serving

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Ingredients

1.5 lb pork shoulder butt
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tsp smoked paprika
1 tbsp dijon mustard
3 cups shredded cabbage
1 cup shredded carrots
1/4 cup mayonnaise
1 clove minced garlic
4 brioche buns
1 tbsp butter

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Instructions

Step 1: Place pork shoulder in a slow cooker; whisk together apple cider vinegar, brown sugar, smoked paprika, and Dijon mustard. Pour over pork, ensuring even coating. Cook on low for 8 hours until fork-tender.
Step 2: Shred pork with two forks, reserving 1/2 cup cooking liquid. Combine cabbage, carrots, mayonnaise, and minced garlic in a bowl; toss until evenly coated.
Step 3: Heat butter in a skillet over medium heat. Toast brioche buns cut-side down for 1-2 minutes until golden. Remove from heat.
Step 4: Spread 1 tbsp reserved pork liquid on bottom bun. Layer with pork, then top with slaw. Place top bun on sandwich.