Bar-B-Q Barn Pulled Pork Sandwich with Tangy Coleslaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Slow-cooked pulled pork drenched in a sweet and smoky barbecue sauce, piled high on a toasted bun and topped with a crisp, tangy coleslaw. This american-inspired sandwiches & wraps ready in about 495 minutes pairs pork shoulder, yellow mustard, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 pork shoulder
• 2 tbsp yellow mustard
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 6 hamburger buns
• 3 cups shredded green cabbage
• 1 medium shredded carrot
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tsp sugar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

Instructions

1. Step 1: In a small bowl, mix 2 tbsp yellow mustard, 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice paste all over the 3 lb pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and cook on low for 8 hours until the meat is fork-tender and easily shredded.
3. Step 3: While pork cooks, prepare the barbecue sauce by combining 1/4 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp honey, and 1 tbsp Worcestershire sauce in a saucepan. Simmer gently over low heat for 10 minutes until thickened.
4. Step 4: For the coleslaw, in a large bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Add 3 cups shredded green cabbage and 1 shredded medium carrot, tossing until well coated.
5. Step 5: When pork is cooked, shred it with two forks and mix in half of the barbecue sauce to moisten.
6. Step 6: Toast 6 hamburger buns lightly. Pile each bun with a generous portion of pulled pork and top with a scoop of tangy coleslaw. Serve immediately.