Chipotle-Smoked Pulled Pork Sandwiches with Green Chile Slaw

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pulled pork smoked with chipotle peppers and topped with a refreshing green chile slaw for a spicy New Mexican twist on a classic BBQ sandwich. This American-inspired barbecue recipe, ready in about 450 minutes, pairs pork shoulder, chipotle chili powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 30 min Cook: 420 min Serves 6 American cuisine 600 cal/serving

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Ingredients

3 lbs pork shoulder
1 tbsp chipotle chili powder
1 tbsp smoked paprika
2 tbsp brown sugar
2 tsp salt
1 tsp black pepper
2 cloves minced garlic
1/4 cup apple cider vinegar
2 roasted and diced green chile peppers
3 cups shredded green cabbage
1/3 cup mayonnaise
1 tbsp honey
6 burger buns

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Instructions

Step 1: Preheat your smoker to 250°F. In a bowl, mix 1 tbsp chipotle chili powder, 1 tbsp smoked paprika, 2 tbsp brown sugar, 2 tsp salt, 1 tsp black pepper, and 2 cloves minced garlic. Rub this spice blend thoroughly over 3 lbs pork shoulder.
Step 2: Place the pork shoulder in the smoker and smoke for 6-7 hours until the internal temperature reaches 200°F and the meat is tender enough to pull apart easily.
Step 3: While the pork smokes, prepare the green chile slaw by combining 3 cups shredded green cabbage, 2 roasted and diced green chile peppers, 1/3 cup mayonnaise, 1/4 cup apple cider vinegar, and 1 tbsp honey in a bowl. Mix well and refrigerate until ready to serve.
Step 4: Once the pork is done, shred it using two forks and mix it with any resting juices.
Step 5: Toast 6 burger buns lightly on a skillet or grill. Assemble sandwiches by piling generous amounts of pulled pork on each bun and topping with the green chile slaw before serving.