Grilled South Carolina Pulled Pork with Tangy Vinegar Slaw

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Slow-cooked pulled pork infused with smoky spices paired with a crisp, tangy vinegar-based slaw for a southern classic flavor. This Caribbean-inspired pork recipe, ready in about 380 minutes, pairs pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 3 pounds pork shoulder
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 tbsp yellow mustard
• 4 cups kale slaw mix
• 1 tsp sugar
• 2 tbsp olive oil
• 8 hamburger buns

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tbsp salt, and 1 tsp black pepper to create the dry rub. Rub evenly over the entire 3 pounds of pork shoulder.
2. Step 2: Preheat your grill or smoker to 250°F. Place the pork shoulder on indirect heat and cook for 6 hours until the internal temperature reaches 195°F and the meat pulls apart easily.
3. Step 3: While the pork cooks, whisk together 1/2 cup apple cider vinegar, 1/2 cup water, 2 tbsp yellow mustard, 1 tsp sugar, and 2 tbsp olive oil in a large bowl until well combined.
4. Step 4: Add 4 cups kale slaw mix to the vinegar dressing and toss until the leaves are fully coated and slightly wilted, about 2 minutes.
5. Step 5: When pork is done, let rest for 15 minutes, then shred using two forks. Serve the pulled pork on 8 hamburger buns topped generously with the tangy vinegar slaw.