Southern-Style Barbecue Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 developed and reviewed.

Slow-cooked pulled pork coated in smoky barbecue sauce, served on soft buns with a crisp, tangy coleslaw for a classic Southern meal. This American-inspired pork recipe, 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 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.

Prep: 20 min Cook: 480 min Serves 8 American cuisine 550 cal/serving

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Ingredients

3 pounds pork shoulder
2 teaspoons smoked paprika
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup barbecue sauce
3 cups coleslaw mix
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
8 soft sandwich buns

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Instructions

Step 1: Combine 2 teaspoons smoked paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub this spice blend evenly over 3 pounds pork shoulder.
Step 2: Place the pork shoulder in a slow cooker and cook on low for 8 hours until very tender and easily shredded.
Step 3: In a medium bowl, mix 3 cups coleslaw mix with 1/3 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 1/2 teaspoon salt. Toss until well combined and refrigerate until serving.
Step 4: Remove pork from slow cooker and shred with two forks. Stir in 1 cup barbecue sauce until evenly coated.
Step 5: Toast 8 soft sandwich buns lightly. Pile each bun with a generous amount of pulled pork and top with the tangy coleslaw before serving.