Grilled Hickory-Smoked Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pulled pork cooked over hickory smoke and served on toasted buns with a crisp, tangy coleslaw for balanced flavor and texture. This american-inspired bbq & smoked ready in about 510 minutes pairs pounds pork shoulder (bone-in), tablespoon kosher salt, tablespoon 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 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.

Prep: 30 min Cook: 480 min Serves 8 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 2 tablespoons brown sugar, and 1 teaspoon garlic powder in a bowl. Rub this spice mix evenly over the entire 4-pound pork shoulder.
  2. Step 2: Preheat smoker or grill to 225°F and add 2 cups hickory wood chips for smoke. Place the pork shoulder on the grate and smoke for about 8 hours until the internal temperature reaches 195°F, turning occasionally and spritzing with water to keep moist.
  3. Step 3: While pork cooks, mix 3 cups shredded green cabbage and 1 cup shredded carrots with 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; chill the slaw until serving.
  4. Step 4: When pork is done, let it rest 20 minutes, then shred using two forks. Toast 8 burger buns on the grill until golden and fill each with a generous portion of pulled pork and a heaping spoonful of tangy slaw.

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Frequently asked questions

How long does Grilled Hickory-Smoked Pulled Pork Sandwiches with Tangy Slaw take to make?

Total time is about 510 minutes (30 min prep + 480 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 Grilled Hickory-Smoked Pulled Pork Sandwiches with Tangy 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 tablespoon kosher salt from drying out.

Can I substitute ingredients in Grilled Hickory-Smoked Pulled Pork Sandwiches with Tangy 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 Grilled Hickory-Smoked Pulled Pork Sandwiches with Tangy Slaw for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Grilled Hickory-Smoked Pulled Pork Sandwiches with Tangy 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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