Muskegon-Inspired Cherry BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 with a tangy cherry barbecue sauce, served on toasted buns for a Michigan lakeside twist. This American-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 480 min Serves 8 American cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs, trimmed and cut into chunks pork shoulder
1 tbsp salt
1 tbsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 cup cherry preserves
1/2 cup ketchup
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
8 sandwich buns buns
2 tbsp, softened butter

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, mix 1 tbsp salt, 1 tbsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mix all over the 3 lbs pork shoulder chunks.
Step 2: Place the pork in a slow cooker and cook on low for 8 hours until very tender and shreddable.
Step 3: In a saucepan over medium heat, combine 1 cup cherry preserves, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1 tbsp Worcestershire sauce, and 1 tbsp yellow mustard. Simmer for 10 minutes until thick and glossy, stirring occasionally.
Step 4: When the pork is ready, shred it using two forks and mix with half of the cherry BBQ sauce.
Step 5: Toast 8 sandwich buns by spreading 2 tbsp softened butter evenly on the cut sides and grilling them on a skillet over medium heat for 2 minutes until golden.
Step 6: Assemble sandwiches by piling the pulled pork onto the toasted buns and drizzling with remaining cherry BBQ sauce. Serve warm.