Slow-Smoked Memphis-Style Pulled Pork Sandwiches

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

Juicy pulled pork slow-smoked with a classic Memphis dry rub, piled high on soft buns and topped with tangy coleslaw for a satisfying barbecue dinner. This american-inspired bbq & smoked ready in about 500 minutes pairs pork shoulder (bone-in), brown sugar, paprika 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 (bone-in)
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 8 hamburger buns
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, shredded carrot
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar (slaw)
• 1 tbsp honey
• 1/4 tsp salt (slaw)
• 1/4 tsp black pepper (slaw)

Instructions

1. Step 1: In a small bowl, mix 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tsp cayenne pepper, 1 tbsp garlic powder, and 1 tbsp onion powder to create a dry rub.
2. Step 2: Pat dry the 4 lbs pork shoulder and rub the spice mixture all over the meat generously. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
3. Step 3: Preheat your smoker to 225°F. Place the pork shoulder on the smoker rack and smoke for 6-8 hours, until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: Mix 1/2 cup apple cider vinegar with 1/2 cup water in a spray bottle and spritz the pork every hour to keep it moist.
5. Step 5: While the pork smokes, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 shredded medium carrot, 1/3 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Toss well to make the coleslaw.
6. Step 6: When the pork is done, let rest for 20 minutes, then shred using two forks.
7. Step 7: Toast 8 hamburger buns lightly. Pile the pulled pork onto each bun, top with a generous scoop of the coleslaw, and serve immediately.