Spicy Northern Kentucky-Inspired BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Tender pulled pork simmered in a tangy, spicy barbecue sauce inspired by Northern Kentucky flavors, served on toasted buns with crunchy slaw. This American-inspired sandwich and wrap recipe, ready in about 500 minutes, pairs pork shoulder, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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 lb, trimmed and cut into 3-inch pieces pork shoulder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 2 tbsp yellow mustard
• 6 hamburger buns
• 3 cups coleslaw mix
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar (for slaw)
• 1 tsp honey
• 1/2 tsp salt (for slaw)

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Instructions

1. Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tbsp salt, and 1 tsp black pepper. Rub this spice mixture all over 3 lb pork shoulder pieces.
2. Step 2: Place the pork in a slow cooker and pour in 1/2 cup apple cider vinegar. Cook on low for 8 hours until pork is very tender and shreddable.
3. Step 3: In a medium saucepan, stir together 1 cup ketchup, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, and 2 tbsp yellow mustard. Simmer over medium heat for 10 minutes until the sauce thickens slightly.
4. Step 4: Shred the cooked pork with two forks and mix it well with the barbecue sauce until fully coated.
5. Step 5: For the slaw, whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/2 tsp salt. Toss this dressing with 3 cups coleslaw mix until evenly combined.
6. Step 6: Toast 6 hamburger buns lightly under the broiler. Pile each bun bottom with a generous scoop of pulled pork and top with slaw. Close sandwiches and serve warm.