Smoky California-Style BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-cooked pork shoulder infused with smoky spices, shredded and piled onto toasted buns with tangy coleslaw for a classic California BBQ experience. This American-inspired barbecue recipe, ready in about 495 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.

Prep: 15 min Cook: 480 min Serves 6 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper. Rub this spice blend evenly over 3 lbs pork shoulder.
  2. Step 2: Place the pork shoulder in a slow cooker and pour 1/4 cup apple cider vinegar over it. Cook on low for 8 hours until tender and easily shredded.
  3. Step 3: While pork cooks, combine 2 cups coleslaw mix with 1/4 cup mayonnaise and 1 tbsp apple cider vinegar in a bowl. Mix well and refrigerate.
  4. Step 4: Once pork is done, shred it with two forks and stir in 1 cup BBQ sauce until evenly coated.
  5. Step 5: Toast 6 hamburger buns lightly on a skillet or grill. Build sandwiches by layering pulled pork and coleslaw on the buns. Serve immediately.

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