Katy Market-Inspired Texas BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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-cooked pulled pork drenched in smoky BBQ sauce, served on toasted buns with crunchy coleslaw for a classic Texas market flavor experience. This American-inspired barbecue recipe, ready in about 315 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.

Prep: 15 min Cook: 300 min Serves 8 American cuisine 520 cal/serving

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Ingredients

3 lbs pork shoulder
2 tsp smoked paprika
2 tbsp brown sugar
1 tsp garlic powder
1 tbsp salt
1 tsp black pepper
1/4 cup apple cider vinegar
1 cup BBQ sauce
8 hamburger buns
3 cups coleslaw mix
1/2 cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar (for slaw)
1 tsp honey
1/2 tsp salt (for slaw)
1/4 tsp black pepper (for slaw)

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Instructions

Step 1: Preheat oven to 300°F. Rub 3 lbs pork shoulder evenly with 2 tsp smoked paprika, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tbsp salt, and 1 tsp black pepper. Place pork in a roasting pan and cover tightly with foil.
Step 2: Roast pork shoulder for 4-5 hours until meat is tender and pulls apart easily with a fork. Remove from oven and let rest 20 minutes.
Step 3: Meanwhile, combine 3 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Toss until creamy and set aside.
Step 4: Shred the rested pork with two forks, discarding excess fat. Toss shredded pork with 1 cup BBQ sauce and 1/4 cup apple cider vinegar until evenly coated.
Step 5: Toast 8 hamburger buns under the broiler for 1-2 minutes until golden. Pile each bun bottom with a generous scoop of pulled pork and top with creamy coleslaw. Serve immediately.