Grilled South Carolina Pulled Pork with Tangy Vinegar Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 380 minutes pairs pounds 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.

Prep: 20 min Cook: 360 min Serves 8 Caribbean cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Grilled South Carolina Pulled Pork with Tangy Vinegar Slaw take to make?

Total time is about 380 minutes (20 min prep + 360 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 South Carolina Pulled Pork with Tangy 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 pounds pork shoulder from drying out.

Can I substitute ingredients in Grilled South Carolina Pulled Pork with Tangy 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 Grilled South Carolina Pulled Pork with Tangy Vinegar 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 South Carolina Pulled Pork with Tangy Vinegar Slaw?

Caribbean pork 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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