Interactive Kansas City BBQ Pulled Pork Sandwiches

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Slow-cooked pulled pork in a tangy BBQ sauce served on soft buns with crisp coleslaw for a satisfying sandwich experience. This american-inspired bbq & smoked ready in about 260 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 520 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
• 2 tsp smoked paprika
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 8 hamburger buns
• 2 cups shredded green cabbage
• 1 cup shredded carrot
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, mix 2 tsp smoked paprika, 1/4 cup brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper. Rub this spice blend all over 3 lbs pork shoulder, coating evenly.
2. Step 2: Place the pork shoulder in a roasting pan, cover tightly with foil and roast in the oven for 4 hours until the meat is tender and falls apart easily.
3. Step 3: While pork roasts, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, and 2 tbsp honey in a saucepan. Simmer over medium heat for 10 minutes until thickened and fragrant.
4. Step 4: For the coleslaw, toss 2 cups shredded green cabbage and 1 cup shredded carrot with 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until creamy and well coated.
5. Step 5: Remove pork from oven and shred using two forks. Mix the shredded pork with half of the BBQ sauce to keep it moist.
6. Step 6: Toast 8 hamburger buns lightly. Assemble sandwiches by layering a generous scoop of pulled pork on each bun bottom, topping with 2 tbsp coleslaw, then the bun top. Serve with remaining BBQ sauce on the side.