Slow-Smoked Pulled Pork Sandwich with Alabama White Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Tender, slow-smoked pulled pork served on a toasted bun with tangy Alabama white sauce and crisp marinated slaw, inspired by Southern BBQ traditions. This southern-inspired bbq & smoked ready in about 640 minutes blends pork shoulder, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 tbsp prepared horseradish
• 2 tbsp lemon juice
• 1/2 tsp black pepper (for sauce)
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup apple cider vinegar (for slaw)
• 1 tbsp sugar (for slaw)
• 1/2 tsp salt (for slaw)
• 8 hamburger buns

Instructions

1. Step 1: Preheat smoker to 225°F. Rub 4 lbs pork shoulder evenly with 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Place pork in smoker and smoke for 8-10 hours, or until internal temperature reaches 195°F and meat pulls apart easily.
2. Step 2: While pork smokes, prepare Alabama white sauce by whisking together 1/2 cup mayonnaise, 1/2 cup apple cider vinegar, 2 tbsp prepared horseradish, 2 tbsp lemon juice, and 1/2 tsp black pepper in a bowl until smooth and tangy.
3. Step 3: Combine 3 cups shredded green cabbage and 1 cup shredded carrots in a large bowl. Toss with 1/4 cup apple cider vinegar, 1 tbsp sugar, and 1/2 tsp salt. Let slaw marinate for at least 30 minutes in the refrigerator.
4. Step 4: Once pork is done, let rest for 20 minutes, then shred meat using two forks. Toss shredded pork with 1/2 cup Alabama white sauce until evenly coated.
5. Step 5: Toast 8 hamburger buns lightly. Assemble sandwiches by layering pulled pork with sauce and a generous scoop of marinated slaw on each bun. Serve immediately.