Charcoal-Grilled Pulled Pork Sandwiches with Spiced Slaw

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Slow-cooked pork shoulder smoked over charcoal, shredded and served on toasted buns with a crunchy, spiced cabbage slaw. This American-inspired barbecue recipe, ready in about 450 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 650 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

• 4 lbs pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 2 tbsp yellow mustard
• 1 cup apple juice
• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1/4 tsp cayenne pepper
• 6 hamburger buns
• 2 tbsp softened butter

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Instructions

1. Step 1: Rub 4 lbs pork shoulder with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 2 tbsp brown sugar, and 1 tbsp garlic powder. Coat evenly and let rest for at least 1 hour in the fridge.
2. Step 2: Prepare a charcoal grill for indirect cooking at 225°F. Place the pork shoulder on the cooler side of the grill and smoke for about 6 hours, adding 1 cup apple juice to a drip pan every hour to maintain moisture, until internal temperature reaches 195°F.
3. Step 3: While pork cooks, combine 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrot in a large bowl. Stir in 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, and 1/4 tsp cayenne pepper to make a spiced slaw. Chill until serving.
4. Step 4: Once pork is done, let it rest for 20 minutes, then shred with two forks. Toast 6 hamburger buns brushed with 2 tbsp softened butter on the grill until golden, about 2 minutes per side.
5. Step 5: Assemble sandwiches by piling shredded pork generously on buns and topping with the spiced cabbage slaw.