Hickory-Smoked Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-cooked pulled pork smoked over hickory wood, served on soft buns with a crisp, tangy cabbage slaw for a perfect balance. This american-inspired bbq & smoked ready in about 450 minutes pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 420 min Serves 8 American cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Combine 1 tbsp kosher salt, 1 tbsp black pepper, 2 tsp paprika, and 1 tbsp brown sugar in a bowl. Rub this dry mix all over the 4 lbs pork shoulder evenly.
  2. Step 2: Preheat smoker to 225°F and add 1.5 cups soaked hickory wood chips. Place pork shoulder on the rack and smoke for 6-7 hours until internal temperature reaches 195°F.
  3. Step 3: While pork smokes, mix 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrot in a bowl. Whisk together 1/3 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, and 1/4 cup apple cider vinegar, then toss with the cabbage mixture. Refrigerate until serving.
  4. Step 4: Remove pork from smoker and let rest for 20 minutes. Pull pork apart with forks into shreds.
  5. Step 5: Serve pulled pork on 8 soft sandwich buns topped with generous amounts of tangy cabbage slaw.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 450 minutes (30 min prep + 420 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 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 pork shoulder from drying out.

Can I substitute ingredients in 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 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 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.

Related recipes