Applewood-Smoked Pulled Pork with Tangy Slaw

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Slow-smoked pork shoulder infused with applewood smoke, paired with a crunchy, tangy cabbage slaw for a balanced BBQ experience. This American-inspired barbecue recipe, ready in about 525 minutes, pairs pork shoulder (bone-in), kosher salt, black pepper 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

• 5 lbs pork shoulder (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups applewood chips
• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup apple cider vinegar
• 1/3 cup mayonnaise
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this dry mixture evenly over the entire 5 lbs pork shoulder (bone-in), pressing it into the meat.
2. Step 2: Soak 2 cups applewood chips in water for 30 minutes, then preheat your smoker to 225°F. Place the pork shoulder on the smoker grate and add the soaked applewood chips to the smoker box or coals to generate smoke.
3. Step 3: Smoke the pork shoulder for approximately 6-8 hours until it reaches an internal temperature of 195°F, spritzing every hour with apple cider vinegar to keep it moist.
4. Step 4: While the pork smokes, prepare the slaw: In a large bowl, combine 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrots.
5. Step 5: In a separate small bowl, whisk together 1/4 cup apple cider vinegar, 1/3 cup mayonnaise, 1 tbsp honey, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper until smooth. Pour this dressing over the cabbage mixture and toss thoroughly until everything is evenly coated.
6. Step 6: Once the pork reaches 195°F, remove it from the smoker and let it rest for 30 minutes covered loosely with foil. Then, use two forks to pull the pork into shreds.
7. Step 7: Serve the pulled pork topped with the tangy slaw on the side or as a sandwich filling.