Slow-Smoked Pulled Pork Sandwich with Tangy BBQ Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pulled pork smoked for hours and served on a soft bun with a homemade tangy barbecue sauce. This American-inspired barbecue recipe, ready in about 500 minutes, pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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.

Prep: 20 min Cook: 480 min Serves 4 American cuisine 650 cal/serving

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Ingredients

4 lbs pork shoulder
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
2 tbsp brown sugar
2 tbsp yellow mustard
1/2 cup apple cider vinegar
1/2 cup ketchup
1 tbsp Worcestershire sauce
2 tbsp honey
1 tsp chili powder
4 buns
1 cup coleslaw

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Instructions

Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, and 2 tbsp brown sugar. Rub this spice mix evenly over a 4 lb pork shoulder.
Step 2: Preheat smoker to 225°F and place the pork shoulder fat-side up, smoking for about 8 hours until the internal temperature reaches 200°F and meat pulls apart easily.
Step 3: While pork smokes, mix 2 tbsp yellow mustard, 1/2 cup apple cider vinegar, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp honey, and 1 tsp chili powder in a saucepan. Simmer over medium heat for 10 minutes until thickened.
Step 4: Remove pork from smoker and let rest 20 minutes, then shred with forks and toss with half the BBQ sauce.
Step 5: Serve the pulled pork on 4 buns topped with 1 cup coleslaw and drizzle with remaining BBQ sauce.