Smoky Memphis-Style BBQ Pulled Pork Sandwiches

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

Tender pulled pork slow-cooked with a smoky Memphis-style dry rub, served on toasted buns with tangy coleslaw. This bbq & smoked-inspired sandwiches & wraps ready in about 500 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 550 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

• 3 lbs pork shoulder
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 1 cup barbecue sauce
• 8 hamburger buns
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrot
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar (for slaw)
• 1 tbsp honey
• 1/2 tsp salt (for slaw)

Instructions

1. Step 1: Combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper in a bowl to create a dry rub. Rub the 3 lbs pork shoulder evenly with this mixture, coating all sides.
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 the pork is tender and easily shredded.
3. Step 3: While the pork cooks, prepare the coleslaw by whisking together 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tbsp honey, and 1/2 tsp salt until smooth. Toss in 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrot until well coated.
4. Step 4: When pork is done, shred it using two forks and mix in 1 cup barbecue sauce until well combined and heated through.
5. Step 5: Toast 8 hamburger buns until golden and assemble sandwiches by layering pulled pork and a generous scoop of coleslaw on each bun.