Slow-Smoked Memphis-Style Pulled Pork Sandwiches with Tangy Slaw

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

Tender slow-smoked pulled pork piled high on soft buns with a bright and tangy cabbage slaw for an iconic Memphis barbecue experience. This american-inspired bbq & smoked ready in about 620 minutes pairs pork shoulder (Boston butt), brown sugar, paprika 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.

Ingredients

• 4 lbs pork shoulder (Boston butt)
• 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 cup apple cider vinegar
• 1/2 cup yellow mustard
• 1/2 cup ketchup
• 2 tbsp honey
• 4 cups coleslaw mix (shredded cabbage and carrots)
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp sugar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)
• 8 hamburger buns

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. Rub evenly over the entire surface of 4 lbs pork shoulder.
2. Step 2: Prepare smoker to maintain a temperature of 225°F. Place pork shoulder fat side up and smoke for approximately 8-10 hours, or until internal temperature reaches 195°F and meat is tender enough to shred easily.
3. Step 3: While pork smokes, whisk together 1 cup apple cider vinegar, 1/2 cup yellow mustard, 1/2 cup ketchup, and 2 tbsp honey in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally, then remove from heat.
4. Step 4: For the slaw, combine 4 cups coleslaw mix, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Toss until well coated and refrigerate until serving.
5. Step 5: When pork is done, let rest for 30 minutes, then shred using two forks. Toss shredded pork with half of the prepared sauce.
6. Step 6: To serve, pile pulled pork on 8 hamburger buns, top with a generous scoop of tangy slaw, and drizzle with remaining sauce for a classic Memphis-style barbecue sandwich.