Grilled Honey Boy’s BBQ Pulled Pork Sandwich

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Slow-cooked pulled pork glazed with smoky BBQ sauce, served on toasted buns with crunchy coleslaw for a perfect balance of flavors and textures. This sandwich and wrap 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 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 tsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup apple cider vinegar
• 3 tbsp honey
• 1 cup BBQ sauce
• 6 buns
• 3 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1/2 tsp celery seed
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: Rub 3 lbs pork shoulder with 2 tsp smoked paprika, 2 tbsp brown sugar, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder evenly. Place in slow cooker and pour 1/4 cup apple cider vinegar over it. Cook on low for 8 hours until tender and pulls apart easily.
2. Step 2: Shred pork with two forks and stir in 3 tbsp honey and 1 cup BBQ sauce. Keep warm.
3. Step 3: In a bowl, combine 3 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1/2 tsp celery seed, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until well coated.
4. Step 4: Toast 6 buns on a grill or skillet until golden and slightly crispy, about 2 minutes per side.
5. Step 5: Assemble sandwiches by piling pulled pork onto each toasted bun bottom, topping with a generous scoop of coleslaw, and covering with the bun tops.