Smoked Memphis-Style Pulled Pork Sandwich with Tangy BBQ Sauce

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

Slow-smoked pulled pork shoulder served on a soft bun with a zesty vinegar-based BBQ sauce and crisp slaw. This american southern-inspired pork ready in about 500 minutes blends pork shoulder (bone-in), yellow mustard, paprika 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 650 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 (bone-in)
• 1/4 cup yellow mustard
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 2 tbsp honey
• 1/2 cup water
• 8 hamburger buns
• 2 cups shredded green cabbage
• 1/2 cup shredded carrot
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

Instructions

1. Step 1: Preheat smoker to 225°F. In a small bowl, mix 1/4 cup yellow mustard, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp salt, 1 tbsp black pepper, and 1/2 tsp cayenne pepper to create a dry rub. Rub the entire 4 lb pork shoulder evenly with the mustard, then coat with the dry rub. Place pork in smoker fat side up.
2. Step 2: Smoke the pork shoulder for approximately 8 hours or until internal temperature reaches 195°F and the meat is tender enough to pull apart with forks.
3. Step 3: While the pork smokes, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 1 tbsp hot sauce, 2 tbsp honey, and 1/2 cup water in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until slightly thickened. Remove from heat and set aside.
4. Step 4: Mix 2 cups shredded green cabbage and 1/2 cup shredded carrot in a bowl. Add 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to make slaw.
5. Step 5: Once pork is done, let rest for 20 minutes, then shred using two forks. Toss shredded pork with half of the vinegar-based BBQ sauce.
6. Step 6: Toast 8 hamburger buns lightly. Assemble sandwiches by layering a generous scoop of pulled pork, a spoonful of slaw, and drizzle additional BBQ sauce as desired. Serve warm for a hearty Memphis-style meal.