Campfire-Style BBQ Pulled Pork Sandwiches with Coleslaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender pulled pork slow-cooked in smoky barbecue sauce served on soft buns with a crisp, tangy coleslaw, perfect for outdoor gatherings like those at Emerald Trails Campground. This american-inspired pork ready in about 500 minutes pairs pork shoulder, BBQ sauce, apple cider vinegar 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.

Ingredients

• 3 lbs pork shoulder
• 1 1/2 cups BBQ sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 hamburger buns
• 3 cups, shredded green cabbage
• 1 large, shredded carrot
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp salt (for coleslaw)
• 1/4 tsp black pepper (for coleslaw)

Instructions

1. Step 1: In a small bowl, mix 1 1/2 cups BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture all over 3 lbs pork shoulder.
2. Step 2: Place pork shoulder in a slow cooker and cook on low for 8 hours until the meat is tender and shreddable.
3. Step 3: While pork cooks, combine 3 cups shredded green cabbage and 1 large shredded carrot in a mixing bowl. In a separate small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper, then toss with cabbage mixture to create coleslaw. Refrigerate until serving.
4. Step 4: When pork is done, shred meat using two forks and mix in additional BBQ sauce from the slow cooker juices for moisture.
5. Step 5: Toast 8 hamburger buns lightly on a grill or skillet, then pile each with a generous helping of pulled pork and top with a scoop of coleslaw. Serve warm for a satisfying campground-inspired meal.