Slow-Smoked Memphis Style Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender, slow-smoked pork shoulder shredded and piled onto toasted buns with tangy coleslaw for a classic Memphis barbecue experience. This American-inspired pork recipe, ready in about 615 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)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1 cup water
• 8 hamburger buns
• 2 cups finely shredded green cabbage
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp granulated sugar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your smoker to 225°F. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper to form a dry rub.
2. Step 2: Rub the 4 lbs bone-in pork shoulder evenly with the dry rub, covering all sides. Place the pork shoulder on the smoker grate fat side up.
3. Step 3: Smoke the pork shoulder for approximately 8-10 hours, or until the internal temperature reaches 195°F and the meat is fork-tender.
4. Step 4: While the pork smokes, prepare the coleslaw by combining 2 cups finely shredded green cabbage, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix well and refrigerate until serving.
5. Step 5: When the pork is done, remove from the smoker and let rest for 30 minutes. Then shred the pork using two forks, discarding any large pieces of fat.
6. Step 6: Warm 8 hamburger buns by toasting them lightly on a skillet or grill.
7. Step 7: Pile generous amounts of pulled pork on each bun and top with a heaping spoonful of coleslaw. Serve immediately for a flavorful Memphis-style pulled pork sandwich.