Hickory-Smoked Pulled Pork Sandwiches with Vinegar Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked 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.

Prep: 45 min Cook: 600 min Serves 8 American cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

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

Total time is about 645 minutes (45 min prep + 600 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 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 pork shoulder (boston butt) from drying out.

Can I substitute ingredients in Hickory-Smoked Pulled Pork Sandwiches with 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 Hickory-Smoked Pulled Pork Sandwiches with 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 Hickory-Smoked Pulled Pork Sandwiches with Vinegar 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