Texan BBQ Pulled Pork Sandwiches with Tangy Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Slow-cooked pulled pork simmered in smoky barbecue sauce, piled high on soft buns and topped with a crisp, tangy coleslaw for a classic Texas-inspired sandwich. This american-inspired pork ready in about 500 minutes pairs pork shoulder (boneless), 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.

Ingredients

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

Instructions

1. Step 1: In a small bowl, mix 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tsp black pepper. Rub this spice mix evenly over 3 lbs boneless pork shoulder.
2. Step 2: Place the seasoned pork shoulder into a slow cooker and pour 1/2 cup apple cider vinegar around the pork. Cover and cook on low for 8 hours until pork is tender and easily shredded.
3. Step 3: While pork cooks, prepare the slaw by combining 2 cups finely shredded green cabbage, 1 grated medium carrot, 1/3 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix until well combined and chill until ready to serve.
4. Step 4: Once pork is done, remove from slow cooker and shred with two forks. Discard any excess fat and return shredded pork to slow cooker juices. Stir in 1 cup barbecue sauce and mix well.
5. Step 5: To assemble sandwiches, toast 8 hamburger buns lightly. Pile generous portions of BBQ pulled pork onto bottom buns and top with a heaping scoop of tangy slaw. Cover with top buns and serve immediately.