Memphis-Style BBQ Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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-roasted pulled pork with a sweet and tangy Memphis-style dry rub, served on soft buns with crunchy vinegar slaw. This American-inspired barbecue recipe, ready in about 320 minutes, pairs pork shoulder, brown sugar, paprika 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: 20 min Cook: 300 min Serves 6 American cuisine 550 cal/serving

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Ingredients

3 lbs, boneless pork shoulder
3 tbsp brown sugar
2 tbsp paprika
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1/4 cup apple cider vinegar
2 tbsp yellow mustard
1/2 cup mayonnaise
2 cups, shredded green cabbage
1 medium, shredded carrot
6 soft sandwich buns
1 tbsp olive oil

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, mix 3 tbsp brown sugar, 2 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to create a dry rub.
Step 2: Rub the 3 lb boneless pork shoulder evenly with 1 tbsp olive oil, then coat all sides thoroughly with the dry rub.
Step 3: Place the pork in a roasting pan and cover tightly with foil. Roast for 4-5 hours until the meat is tender and pulls apart easily with a fork.
Step 4: While pork cooks, combine 1/4 cup apple cider vinegar, 2 tbsp yellow mustard, 1/2 cup mayonnaise, 2 cups shredded green cabbage, and 1 medium shredded carrot in a bowl. Mix well and chill to develop the tangy slaw.
Step 5: Remove pork from oven and shred using two forks. Serve generous portions of pulled pork on 6 soft sandwich buns topped with the chilled vinegar slaw.