Grilled Hickory-Smoked Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 barbecue recipe, ready in about 510 minutes, pairs pork shoulder (bone-in), kosher salt, 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.

Ingredients

• 4 pounds pork shoulder (bone-in)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 2 cups hickory wood chips
• 8 burger buns
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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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.