Smoky Memphis-Style Pulled Pork Sandwich with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Slow-cooked pulled pork infused with smoky spices served on a soft bun with crisp, tangy coleslaw for a quintessential Memphis barbecue sandwich. This American-inspired grilling recipe, 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 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 brown sugar
• 1 tbsp paprika
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 cup bbq sauce
• 6 hamburger buns
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrot
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp sugar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp smoked paprika, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mix all over 3 lbs pork shoulder evenly.
2. Step 2: Place pork shoulder in a slow cooker and pour in 1/2 cup apple cider vinegar and 1/2 cup water. Cover and cook on low for 8 hours until pork is tender and pulls apart easily.
3. Step 3: While pork cooks, mix 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrot in a large bowl. In a separate bowl, whisk 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Pour dressing over vegetables and toss well. Refrigerate slaw until serving.
4. Step 4: Remove pork from slow cooker and shred with two forks. Discard excess liquid and stir in 1 cup bbq sauce until pork is coated and heated through.
5. Step 5: Toast 6 hamburger buns lightly. Pile generous portions of pulled pork on the bottom halves, top with 1/3 cup tangy coleslaw each, and cover with bun tops. Serve immediately.