Pit-Smoked Arkansas-Style Pulled Pork Sandwiches

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender, hand-pit smoked pulled pork with a tangy, house-made barbecue sauce served on toasted buns for a classic Southern BBQ experience. This american-inspired bbq & smoked ready in about 620 minutes pairs pounds pork shoulder, tablespoons kosher salt, tablespoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 5 pounds pork shoulder
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup apple cider vinegar
• 1/4 cup yellow mustard
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 8 hamburger buns buns
• 1 cup sliced, for serving pickles
• 2 cups, for serving coleslaw

Instructions

1. Step 1: Mix 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, and 1 tablespoon onion powder in a bowl. Rub this dry spice mix evenly over the entire 5-pound pork shoulder.
2. Step 2: Prepare your smoker to 225°F using hickory or oak wood chips. Place the seasoned pork shoulder on the smoker grate fat side up and smoke for 8-10 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, combine 1/2 cup apple cider vinegar, 1/4 cup yellow mustard, 2 tablespoons honey, and 1 teaspoon smoked paprika in a small saucepan over medium heat. Simmer gently for 10 minutes until slightly thickened and fragrant, then remove from heat.
4. Step 4: Once the pork reaches temperature, remove it from the smoker and let it rest covered with foil for 30 minutes. Use two forks to shred the meat finely.
5. Step 5: Toss the shredded pork with half of the barbecue sauce and pile it onto 8 toasted hamburger buns. Top each sandwich with sliced pickles and 1/4 cup coleslaw before serving.