Northwest Arkansas BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender pulled pork slow-cooked with a smoky, tangy rub, served on soft buns with a zesty slaw inspired by the vibrant flavors of Northwest Arkansas. This American-inspired barbecue recipe, ready in about 260 minutes, pairs pork shoulder, brown sugar, smoked paprika 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.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tbsp salt
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 8 burger buns
• 2 cups shredded green cabbage
• 1 cup shredded carrot
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp honey
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, and 1 tbsp salt. Rub this spice mixture evenly over the entire 3 lbs pork shoulder.
2. Step 2: Place the pork shoulder in a roasting pan and pour 1/4 cup apple cider vinegar and 1/2 cup water into the bottom of the pan to keep it moist. Cover tightly with foil and roast for 4 hours until the meat is tender and pulls apart easily.
3. Step 3: While pork cooks, prepare the slaw. In a medium bowl, whisk 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Toss in 2 cups shredded green cabbage and 1 cup shredded carrot, mixing thoroughly. Refrigerate until serving.
4. Step 4: Once pork is done, shred it using two forks and mix with pan juices for moisture. Toast 8 burger buns lightly.
5. Step 5: Assemble sandwiches by layering generous portions of pulled pork and 1/4 cup of slaw on each bun. Serve immediately with extra slaw on the side.