Kansas City Smoked BBQ Pulled Pork Sandwich

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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-smoked pork shoulder with tangy homemade BBQ sauce, served on toasted brioche buns for a true KC-style experience. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs pork shoulder, pork rub, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Prep: 20 min Cook: 360 min Serves 6 American cuisine 580 cal/serving

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Ingredients

3 lbs pork shoulder
3 tbsp pork rub
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tsp smoked paprika
2 tbsp Dijon mustard
1/2 cup ketchup
1 tsp liquid smoke
6 brioche buns
1/2 cup pickles
1/4 cup mayonnaise

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Instructions

Step 1: Rub 3 lbs pork shoulder generously with 3 tbsp pork rub and let sit at room temperature for 1 hour.
Step 2: Smoke pork shoulder at 225°F for 5-6 hours until internal temperature reaches 195°F, or until fork-tender and easily shreddable.
Step 3: While pork smokes, whisk 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tsp smoked paprika, 2 tbsp Dijon mustard, 1/2 cup ketchup, and 1 tsp liquid smoke in a saucepan. Simmer uncovered for 15 minutes until thickened, stirring occasionally.
Step 4: Shred smoked pork shoulder using two forks, then toss with 3/4 cup of the warm BBQ sauce until evenly coated.
Step 5: Toast brioche buns lightly, spread 1 tbsp mayonnaise on each, layer with pulled pork, top with pickles, and serve immediately.