Smoky California-Style Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Slow-cooked pork shoulder rubbed with smoky spices and served on toasted buns with tangy slaw for a classic California BBQ twist. This American-inspired slow-cooker 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 550 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.

Prep: 20 min Cook: 480 min Serves 8 American cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs pork shoulder
2 tbsp smoked paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1 tsp black pepper
1/4 cup apple cider vinegar
1/2 cup BBQ sauce
3 cups coleslaw mix
1/2 cup mayonnaise
2 tbsp apple cider vinegar (for slaw)
1 tbsp honey
1/2 tsp salt (for slaw)
8 burger buns

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1 tsp black pepper to make a dry rub. Rub evenly over 3 lbs pork shoulder.
Step 2: Place the seasoned pork shoulder in a slow cooker and pour 1/4 cup apple cider vinegar around it. Cook on low for 8 hours until pork is very tender and easily shredded.
Step 3: While pork cooks, mix 3 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar (for slaw), 1 tbsp honey, and 1/2 tsp salt in a bowl. Refrigerate until ready to serve.
Step 4: When pork is done, shred with two forks in the slow cooker and stir in 1/2 cup BBQ sauce.
Step 5: Toast 8 burger buns lightly on a skillet or grill.
Step 6: Assemble sandwiches by spooning pulled pork onto buns and topping generously with the prepared coleslaw.