Smoked Memphis-Style Pulled Pork Sandwich with Tangy Slaw

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

Tender smoked pulled pork drenched in rich barbecue sauce, served on a soft bun with a crunchy, vinegar-based coleslaw for contrast. This american-inspired pork ready in about 440 minutes pairs pork shoulder, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, 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

• 3 lbs pork shoulder
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp molasses
• 2 tbsp yellow mustard
• 1 tbsp honey
• 6 hamburger buns
• 3 cups, shredded green cabbage
• 1 cup, shredded red cabbage
• 1 cup, shredded carrot
• 1/2 tsp celery seed

Instructions

1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over all sides of the 3 lbs pork shoulder.
2. Step 2: Smoke the pork shoulder at 225°F for about 6-7 hours until internal temperature reaches 195°F and the meat is tender enough to shred easily. Alternatively, slow cook in a low oven covered for 4-5 hours.
3. Step 3: In a saucepan, stir together 1/2 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp molasses, 2 tbsp yellow mustard, and 1 tbsp honey. Simmer over medium-low heat for 10 minutes until thickened into barbecue sauce.
4. Step 4: For the slaw, mix 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot, 1/2 tsp celery seed, and 1 tsp salt in a bowl. Toss with 1/3 cup apple cider vinegar and 1 tbsp honey, then refrigerate until ready to serve.
5. Step 5: Pull the smoked pork into shreds using two forks, then toss with half of the barbecue sauce. Serve piled on 6 hamburger buns with a generous spoonful of vinegar slaw and extra barbecue sauce on the side.