Kansas City-Style BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

Slow-cooked pulled pork in a smoky, tangy Kansas City BBQ sauce served on toasted buns with coleslaw. This American-inspired barbecue recipe, ready in about 495 minutes, pairs pork shoulder roast, Kansas City style BBQ sauce, yellow mustard 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.

Prep: 15 min Cook: 480 min Serves 6 American cuisine 550 cal/serving

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Ingredients

3 lbs pork shoulder roast
1 1/2 cups Kansas City style BBQ sauce
2 tbsp yellow mustard
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp salt
1 tsp black pepper
6 hamburger buns
2 cups prepared coleslaw

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Instructions

Step 1: In a small bowl, combine 1 tbsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mix evenly over a 3 lb pork shoulder roast.
Step 2: Place the pork shoulder in a slow cooker and pour 1 1/2 cups Kansas City style BBQ sauce, 2 tbsp yellow mustard, 1/4 cup apple cider vinegar, and 2 tbsp brown sugar over the meat.
Step 3: Cover and cook on low for 8 hours or until the pork is tender and shreds easily with a fork.
Step 4: Remove the pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir to coat with the sauce.
Step 5: Toast 6 hamburger buns lightly in a skillet or oven.
Step 6: Assemble sandwiches by piling 1/3 cup of the pulled pork onto each bun and topping with 1/3 cup prepared coleslaw. Serve immediately.