Charcoal-Grilled Pulled Pork Sandwiches with Spicy Vinegar Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked 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.

Prep: 20 min Cook: 300 min Serves 6 American cuisine 620 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Charcoal-Grilled Pulled Pork Sandwiches with Spicy Vinegar Slaw take to make?

Total time is about 320 minutes (20 min prep + 300 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 Charcoal-Grilled Pulled Pork Sandwiches with Spicy Vinegar Slaw?

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 Charcoal-Grilled Pulled Pork Sandwiches with Spicy Vinegar Slaw?

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 Charcoal-Grilled Pulled Pork Sandwiches with Spicy Vinegar Slaw for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Charcoal-Grilled Pulled Pork Sandwiches with Spicy Vinegar Slaw?

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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