Smoky Southern-Style Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 smoky pulled pork served on soft buns topped with a crisp and tangy coleslaw for classic Southern comfort. This American-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 600 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: 15 min Cook: 480 min Serves 8 American cuisine 600 cal/serving

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Ingredients

3 lbs pork shoulder
2 tbsp smoked paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1 tsp black pepper
1/2 cup apple cider vinegar
2 tbsp yellow mustard
1 tbsp honey
4 cups coleslaw mix
1/2 cup mayonnaise
1 tbsp lemon juice
8 soft sandwich buns

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Instructions

Step 1: Mix 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mix evenly over 3 lbs pork shoulder.
Step 2: Place the pork shoulder in a slow cooker and pour 1/2 cup apple cider vinegar over it. Cover and cook on low for 8 hours or until pork is very tender and easily shredded.
Step 3: While pork cooks, prepare the slaw by combining 4 cups coleslaw mix, 1/2 cup mayonnaise, 1 tbsp lemon juice, 2 tbsp yellow mustard, and 1 tbsp honey in a bowl. Mix thoroughly and chill until serving.
Step 4: Remove the pork from the slow cooker and shred it using two forks. Discard excess fat and mix the pork with the cooking juices for moisture.
Step 5: Toast 8 soft sandwich buns lightly. Pile each bun bottom with a generous portion of pulled pork and top with a heaping scoop of tangy slaw. Cover with the bun tops and serve immediately.