Slow-Smoked Kansas City-Style Pulled Pork Sandwiches

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Tender pulled pork smoked low and slow with a sweet and tangy Kansas City-style barbecue sauce, served on soft buns with crunchy coleslaw. This american-inspired bbq & smoked ready in about 500 minutes pairs pork shoulder, kosher salt, 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

• 4 lbs pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup molasses
• 2 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 8 hamburger buns
• 4 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp honey
• 1 tsp salt (for slaw)

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chili powder in a small bowl; rub evenly over all sides of the 4 lbs pork shoulder.
2. Step 2: Preheat smoker to 225°F and place the pork shoulder fat side up on the grill grate; smoke for 6-8 hours or until internal temperature reaches 195°F, spritzing occasionally with apple cider vinegar to keep moist.
3. Step 3: While pork smokes, make the barbecue sauce by whisking together 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup molasses, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, and 1 tsp smoked paprika in a saucepan; simmer over medium heat for 15 minutes until thickened, stirring occasionally.
4. Step 4: For the coleslaw, toss 4 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until well combined; refrigerate until serving.
5. Step 5: When pork is done, let rest for 20 minutes, then shred using two forks; mix in half of the barbecue sauce to coat the meat.
6. Step 6: Toast 8 hamburger buns lightly on the grill; pile generous portions of pulled pork on the bottom buns, top with creamy coleslaw, and cover with the top buns for serving.