Slow-Smoked Mississippi BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender pulled pork smoked low and slow, served with a tangy homemade barbecue sauce on soft buns, capturing the heart of Jackson's BBQ tradition. This Southern-inspired grilling recipe, ready in about 615 minutes, pairs pork shoulder (bone-in), 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 (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup yellow mustard
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 8 hamburger buns
• 2 cups (optional topping) coleslaw

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: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this spice mixture evenly over the entire 4 lbs pork shoulder. Let it rest refrigerated for at least 4 hours or overnight.
2. Step 2: Preheat your smoker to 225°F using hickory or oak wood chips. Place the pork shoulder fat side up on the smoker rack and smoke for about 8-10 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup yellow mustard, 2 tbsp Worcestershire sauce, and 2 tbsp honey in a saucepan. Bring to a simmer over medium heat, stirring occasionally until the sauce thickens slightly, about 10 minutes. Remove from heat.
4. Step 4: When pork is done, remove it from the smoker and let rest for 20 minutes. Use two forks to shred the pork into bite-sized pieces.
5. Step 5: Toss the shredded pork with half of the barbecue sauce, reserving the rest for serving. Pile the pork onto 8 hamburger buns and top with 2 cups coleslaw if desired. Serve immediately.