Applewood-Smoked Pulled Pork Sandwiches with Coleslaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender applewood-smoked pulled pork piled high on toasted buns, topped with a tangy homemade coleslaw for a satisfying BBQ sandwich. This American-inspired barbecue recipe, ready in about 690 minutes, pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 30 min Cook: 660 min Serves 8 American cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 tablespoon kosher salt, 1 tablespoon black pepper, 2 teaspoons smoked paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a bowl. Rub evenly over all sides of 4 pounds pork shoulder.
  2. Step 2: Preheat smoker to 225°F with 3 cups apple wood chips for smoke. Place pork shoulder on smoker grate and smoke for 10-12 hours until internal temperature reaches 195°F and meat is tender enough to pull apart easily.
  3. Step 3: While pork cooks, mix 3 cups shredded green cabbage, 1 cup shredded carrot, 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until well combined to make coleslaw. Refrigerate until ready to serve.
  4. Step 4: Remove pork from smoker and let rest for 30 minutes, then shred using two forks.
  5. Step 5: Toast 8 sandwich buns lightly on a skillet or grill. Pile pulled pork onto buns and top with generous spoonfuls of coleslaw. Serve immediately.

Frequently asked questions

How long does Applewood-Smoked Pulled Pork Sandwiches with Coleslaw take to make?

Total time is about 690 minutes (30 min prep + 660 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Applewood-Smoked Pulled Pork Sandwiches with Coleslaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Applewood-Smoked Pulled Pork Sandwiches with Coleslaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Applewood-Smoked Pulled Pork Sandwiches with Coleslaw for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Applewood-Smoked Pulled Pork Sandwiches with Coleslaw?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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