Charcoal-Grilled Pulled Pork Sandwiches with Spicy Vinegar Slaw

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Juicy pulled pork shoulder slow-cooked then finished over charcoal and served on toasted buns with a tangy, spicy vinegar-based coleslaw. This American-inspired barbecue recipe, ready in about 320 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 620 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

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

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Instructions

1. Step 1: Mix 1 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 2 tsp smoked paprika, and 1 tsp garlic powder in a bowl, then rub evenly over the entire 3 lbs pork shoulder. Cover and refrigerate for at least 4 hours or overnight.
2. Step 2: Preheat your oven to 275°F. Place the pork shoulder in a roasting pan, cover tightly with foil, and roast for 5 hours until the meat is fork-tender.
3. Step 3: Meanwhile, prepare the spicy vinegar slaw by whisking 1 cup apple cider vinegar, 1 tsp red pepper flakes, 1/4 cup mayonnaise, 1 tbsp honey, and 2 tbsp yellow mustard in a large bowl. Add 3 cups shredded green cabbage and 1 cup shredded carrot, tossing well to coat. Refrigerate until serving.
4. Step 4: After roasting, shred the pork using two forks, discarding excess fat. Heat a charcoal grill to medium-high heat and brush 2 tbsp olive oil on the hamburger buns. Toast the buns on the grill for 1-2 minutes until golden.
5. Step 5: Place the shredded pork on the bottom bun, top with 2-3 tbsp of the spicy vinegar slaw, then cover with the top bun. Serve immediately for a smoky, tangy sandwich experience.