Oak-Smoked Pulled Pork Shoulder with Spiced Apple Slaw

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Slow-smoked pork shoulder infused with oak smoke, shredded and served with a crisp, tangy apple slaw. This American-inspired barbecue recipe, ready in about 500 minutes, pairs pork shoulder (bone-in), oak wood chunks, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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

• 5 pounds pork shoulder (bone-in)
• 3 large chunks oak wood chunks
• 3 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 medium, julienned green apple
• 2 cups, shredded red cabbage
• 1 medium, grated carrot
• 1/4 cup apple cider vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1/2 teaspoon celery seed
• to taste salt
• to taste 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: Preheat your smoker to 225°F and add 3 large oak wood chunks to generate steady smoke.
2. Step 2: In a small bowl, mix 3 tablespoons kosher salt, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon black pepper. Rub this spice blend evenly all over the 5-pound pork shoulder.
3. Step 3: Place the pork shoulder fat side up on the smoker grate and smoke for about 8 hours or until internal temperature reaches 195°F, maintaining consistent smoke and temperature.
4. Step 4: While the pork smokes, prepare the slaw by combining 1 medium julienned green apple, 2 cups shredded red cabbage, and 1 medium grated carrot in a large bowl.
5. Step 5: In a separate small bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons mayonnaise, 1 tablespoon honey, and 1/2 teaspoon celery seed. Season with salt and black pepper to taste.
6. Step 6: Pour the dressing over the apple and cabbage mixture and toss to coat thoroughly. Refrigerate slaw until ready to serve.
7. Step 7: When pork is done, remove from smoker and let rest for 20 minutes. Shred the pork using two forks and serve topped with the spiced apple slaw.