Slow-Smoked Pulled Pork Sandwiches with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender pulled pork slow-smoked and served on toasted buns with a zesty homemade coleslaw for a classic Texas BBQ experience. This barbecue recipe, ready in about 750 minutes, pairs pork shoulder (Boston butt), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1/4 cup apple cider vinegar
• 2 tbsp yellow mustard
• 2 tbsp brown sugar
• 3 cups coleslaw mix (shredded cabbage and carrots)
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp honey
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)
• 8 hamburger buns

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, and 2 tbsp brown sugar to make the dry rub.
2. Step 2: Rub the 4 lbs pork shoulder evenly with 2 tbsp yellow mustard, then coat thoroughly with the dry rub.
3. Step 3: Preheat smoker to 225°F using your preferred wood chunks. Place pork shoulder fat side up on the smoker and smoke for 10-12 hours until internal temperature reaches 205°F and meat pulls apart easily.
4. Step 4: While pork smokes, prepare coleslaw by whisking 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until smooth.
5. Step 5: Toss 3 cups coleslaw mix into the dressing until well coated, refrigerate until ready to serve.
6. Step 6: Remove smoked pork from smoker and let rest for 30 minutes, then shred using two forks.
7. Step 7: Toss pulled pork with 1/4 cup apple cider vinegar for moisture and tang.
8. Step 8: Toast 8 hamburger buns lightly on a skillet or grill.
9. Step 9: Assemble sandwiches by piling pulled pork onto buns and topping with a generous scoop of tangy coleslaw. Serve immediately.