Tuscaloosa BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Slow-cooked pulled pork infused with a sweet and tangy regional barbecue sauce, served on soft buns with creamy coleslaw. This Southern-inspired pork 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 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
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup yellow mustard
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 8 hamburger buns
• 3 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tsp sugar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: Mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper then rub evenly all over 3 lbs pork shoulder.
2. Step 2: Place the pork in a slow cooker and pour 1/2 cup apple cider vinegar over it. Cook on low for 8 hours until very tender and shreddable.
3. Step 3: In a saucepan, combine 1 cup ketchup, 1/4 cup yellow mustard, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1/4 cup apple cider vinegar; simmer for 10 minutes until thickened, stirring occasionally.
4. Step 4: Remove pork from slow cooker and shred with two forks; mix in half of the barbecue sauce to coat the meat.
5. Step 5: For the coleslaw, toss 3 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
6. Step 6: Toast 8 hamburger buns lightly, pile each bottom half with pulled pork, drizzle with remaining barbecue sauce, then top with coleslaw and the bun tops.