Hickory-Smoked Pulled Pork with Tangy Carolina Slaw

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender pulled pork smoked over hickory and oak wood served with a crisp, tangy Carolina-style coleslaw for a classic BBQ experience. This American-inspired pork recipe, ready in about 510 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 450 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
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 1 tbsp brown sugar
• 2 cups hickory wood chips
• 2 cups oak wood chips
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup apple cider vinegar
• 1/3 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp honey
• 1 tsp celery seed
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Rub 4 pounds pork shoulder evenly with 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons paprika, and 1 tablespoon brown sugar, massaging the spice mix into every surface. Let sit uncovered in the refrigerator for at least 4 hours or overnight.
2. Step 2: Preheat your smoker to 225°F using a 1:1 mix of 2 cups hickory wood chips and 2 cups oak wood chips for smoke flavor. Place the pork shoulder fat side up on the smoker grate.
3. Step 3: Smoke the pork for about 8 hours or until an internal temperature of 195°F is reached, spritzing with apple cider vinegar every hour to keep moist.
4. Step 4: Meanwhile, prepare the coleslaw by combining 4 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrots in a large bowl.
5. Step 5: In a separate bowl, mix 1/4 cup apple cider vinegar, 1/3 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon honey, 1 teaspoon celery seed, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
6. Step 6: Pour the dressing over the shredded vegetables and toss until well coated. Refrigerate until ready to serve.
7. Step 7: Once pork is done, let rest for 20 minutes, then shred using two forks. Serve the pulled pork on a platter alongside the tangy Carolina slaw for a balanced smoky meal.