Southern-Style Pulled Pork Sandwich with Scratch-Made Coleslaw

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Slow-cooked pulled pork shoulder with a smoky dry rub, piled high on toasted buns and topped with creamy, tangy coleslaw for classic Southern comfort. This American-inspired barbecue recipe, ready in about 505 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

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

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Instructions

1. Step 1: Combine 3 tbsp brown sugar, 2 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to make a dry rub. Rub evenly over 4 lbs pork shoulder.
2. Step 2: Preheat smoker or oven to 250°F. Place pork shoulder on the rack and smoke or roast for 8 hours until internal temperature reaches 200°F and meat is tender.
3. Step 3: While pork cooks, mix 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1/2 cup grated carrot in a large bowl. In a separate bowl, whisk 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, 2 tbsp apple cider vinegar, and 1/2 tsp salt. Pour dressing over vegetables and toss to coat. Refrigerate until ready to serve.
4. Step 4: When pork is done, let rest 20 minutes, then shred using two forks. Toss shredded pork with 1 cup barbecue sauce and 1/4 cup apple cider vinegar.
5. Step 5: Toast 6 hamburger buns lightly. Pile each bun with generous amounts of pulled pork and top with a scoop of coleslaw before serving.