Primal 'Cue Smoked Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 smoked pulled pork dressed in a tangy barbecue sauce and served on toasted buns for a classic BBQ sandwich experience. This American-inspired barbecue recipe, ready in about 500 minutes, pairs pork shoulder/butt, trimmed, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 650 cal/serving

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Ingredients

4 lbs pork shoulder/butt, trimmed
2 tbsp smoked paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
1 tsp black pepper
1/2 cup apple cider vinegar
1/2 cup water
1 cup barbecue sauce
8 hamburger buns
1/2 cup sliced pickles
1 cup coleslaw

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Instructions

Step 1: In a small bowl, mix 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tsp black pepper to create a dry rub.
Step 2: Rub the 4 lbs trimmed pork shoulder evenly all over with the dry rub. Wrap tightly and refrigerate for at least 4 hours, preferably overnight.
Step 3: Preheat smoker to 225°F. Place pork shoulder on the smoker grate and smoke for 6-8 hours until internal temperature reaches 195°F and meat is tender.
Step 4: Mix 1/2 cup apple cider vinegar and 1/2 cup water in a spray bottle and spritz the pork every hour to maintain moisture.
Step 5: Remove pork from smoker and let rest for 30 minutes. Shred meat using two forks, discarding excess fat.
Step 6: Toss shredded pork with 1 cup barbecue sauce until evenly coated.
Step 7: Toast 8 hamburger buns lightly, then pile each with smoked pulled pork, 1/2 cup sliced pickles, and 1 cup coleslaw before serving.