Hickory-Smoked Pulled Pork Sandwiches with Vinegar Slaw

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Juicy pulled pork smoked over hickory wood, served on soft buns with a tangy vinegar slaw for a classic Southern BBQ experience. This American-inspired barbecue recipe, ready in about 645 minutes, pairs pork shoulder (Boston butt), 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.

Ingredients

• 4 lbs pork shoulder (Boston butt)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 3 cups hickory wood chips
• 1/2 cup apple cider vinegar
• 3 cups shredded green cabbage
• 1 cup shredded carrot
• 1/4 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 8 hamburger buns

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Instructions

1. Step 1: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to make the pork rub.
2. Step 2: Rub the 4 lbs pork shoulder all over with the spice mix, coating evenly. Let rest at room temperature for 30 minutes.
3. Step 3: Preheat smoker to 225°F and add 3 cups hickory wood chips for a strong smoky flavor.
4. Step 4: Place pork shoulder fat side up in the smoker and cook low and slow for 8-10 hours until the internal temperature reaches 195°F and meat is tender enough to pull apart.
5. Step 5: While pork cooks, combine 1/2 cup apple cider vinegar, 3 cups shredded green cabbage, 1 cup shredded carrot, 1/4 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp sugar, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Toss well to make tangy vinegar slaw. Refrigerate until serving.
6. Step 6: When pork is done, remove from smoker and let rest for 30 minutes. Shred meat using two forks.
7. Step 7: Serve pulled pork on 8 hamburger buns topped generously with vinegar slaw for a flavorful sandwich.