Memphis-Style Pulled Pork Sandwiches with Tangy Coleslaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-cooked pulled pork smothered in a smoky barbecue sauce and topped with a crisp, tangy coleslaw makes for a classic Memphis-inspired sandwich experience. This american-inspired pork ready in about 500 minutes pairs boneless 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: 20 min Cook: 480 min Serves 8 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper. Rub this spice blend evenly all over 3 lbs boneless pork shoulder.
  2. Step 2: Place the pork shoulder in a slow cooker set to low and cook for 8 hours until the meat is tender and pulls apart easily.
  3. Step 3: While the pork cooks, combine 1/4 cup apple cider vinegar, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, and 2 tbsp yellow mustard in a small saucepan. Simmer over medium heat for 10 minutes until slightly thickened, then remove from heat.
  4. Step 4: For the coleslaw, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Toss this dressing with 3 cups coleslaw mix until well coated.
  5. Step 5: Once pork is done, shred with two forks and mix in half of the barbecue sauce. Pile the pulled pork onto 8 toasted sandwich buns, top with coleslaw, and drizzle with remaining sauce. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Memphis-Style Pulled Pork Sandwiches with Tangy Coleslaw take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Memphis-Style Pulled Pork Sandwiches with Tangy Coleslaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless pork shoulder from drying out.

Can I substitute ingredients in Memphis-Style Pulled Pork Sandwiches with Tangy Coleslaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Memphis-Style Pulled Pork Sandwiches with Tangy Coleslaw for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Memphis-Style Pulled Pork Sandwiches with Tangy Coleslaw?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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