Smoked Television-Inspired BBQ Pulled Pork Sandwiches

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Slow-smoked pulled pork infused with a smoky dry rub, served on soft buns with tangy coleslaw, perfect for game day or casual gatherings. This american-inspired pork ready in about 620 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 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
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 cup barbecue sauce
• 8 hamburger buns
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium shredded carrot
• 1/3 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

Instructions

1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper to make a dry rub.
2. Step 2: Rub the 4 lbs pork shoulder generously all over with the dry rub, pressing it into the meat. Cover and refrigerate for at least 4 hours or overnight.
3. Step 3: Preheat your smoker to 225°F. Place the pork shoulder on the smoker grate and smoke for 8-10 hours until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: While the pork smokes, prepare the coleslaw by mixing 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 medium shredded carrot in a bowl. In a separate small bowl, whisk 1/3 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss the dressing with the cabbage mixture until evenly coated. Refrigerate until serving.
5. Step 5: When the pork is done, remove from smoker and let rest for 30 minutes. Shred the pork with two forks, discarding excess fat. Mix in 1/2 cup apple cider vinegar and 1 cup barbecue sauce until well combined.
6. Step 6: Serve the pulled pork piled high on 8 hamburger buns topped with the prepared coleslaw for a smoky, tangy sandwich experience.