Smoked Memphis-Style Pulled Pork Sandwiches with Tangy Slaw

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

Slow-smoked pork shoulder shredded and piled high on toasted buns with a tangy vinegar-based coleslaw for authentic Memphis barbecue flavor. This american-inspired bbq & smoked ready in about 630 minutes pairs pork shoulder, yellow mustard, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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
• 1/4 cup yellow mustard
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 8 hamburger buns
• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 large shredded carrot
• 1/2 tsp celery seed
• 1/3 cup mayonnaise
• 2 tbsp white vinegar
• 1 tbsp sugar
• 1/2 tsp salt

Instructions

1. Step 1: Preheat smoker to 225°F. In a small bowl, mix 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub 1/4 cup yellow mustard all over 4 lbs pork shoulder, then coat evenly with the dry spice rub.
2. Step 2: Place the pork shoulder in the smoker and smoke for 8-10 hours until the internal temperature reaches 195°F and the meat is tender enough to shred easily.
3. Step 3: While pork smokes, prepare the slaw by combining 3 cups shredded green cabbage, 2 cups shredded red cabbage, 1 large shredded carrot, 1/3 cup mayonnaise, 2 tbsp white vinegar, 1 tbsp sugar, 1/2 tsp celery seed, and 1/2 tsp salt in a large bowl. Toss well and refrigerate until serving.
4. Step 4: When pork is done, let rest for 15 minutes. Using two forks, shred the meat into bite-sized pieces and stir in 1 cup apple cider vinegar, 1/2 cup ketchup, and 1 tbsp Worcestershire sauce until well mixed.
5. Step 5: Toast 8 hamburger buns until golden. Pile generous amounts of pulled pork onto each bun and top with the tangy slaw. Serve warm with your favorite barbecue sides.