Smoked North Memphis BBQ Pulled Pork Sandwiches
Tender smoked pulled pork infused with a tangy and sweet Memphis-style barbecue sauce, served on toasted buns for a classic Southern sandwich. This american-inspired grilling ready in about 500 minutes pairs pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 smoked paprika
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 cup apple cider vinegar
- 1 cup ketchup
- 2 tbsp yellow mustard
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 6 hamburger buns
- 2 tbsp butter
- 1 cup coleslaw
Instructions
- Step 1: Combine 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp salt, 1 tsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl to make the dry rub. Rub this mixture evenly over the entire 3 lbs pork shoulder, coating all sides.
- Step 2: Preheat smoker to 225°F. Place pork shoulder in the smoker and smoke for 6-8 hours until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
- Step 3: While the pork smokes, prepare the barbecue sauce by whisking together 1/2 cup apple cider vinegar, 1 cup ketchup, 2 tbsp yellow mustard, 2 tbsp molasses, and 1 tbsp Worcestershire sauce in a saucepan. Simmer over medium heat for 15 minutes until thickened and fragrant.
- Step 4: Once the pork is done, transfer it to a large bowl and use two forks to shred the meat finely. Mix in 1 cup prepared coleslaw and 1 cup of the barbecue sauce until well combined.
- Step 5: Heat a skillet over medium heat and melt 2 tbsp butter. Toast 6 hamburger buns, cut side down, for 2-3 minutes until golden and crisp.
- Step 6: Assemble sandwiches by piling the pulled pork mixture onto the toasted buns and serve immediately with extra sauce on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked North Memphis BBQ Pulled Pork Sandwiches take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked North Memphis BBQ Pulled Pork Sandwiches?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Smoked North Memphis BBQ Pulled Pork Sandwiches?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked North Memphis BBQ Pulled Pork Sandwiches for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked North Memphis BBQ Pulled Pork Sandwiches?
American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
