Pasture-Raised Smoked Pork Shoulder with Housemade Tangy Slaw

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

Slow-smoked pork shoulder from pasture-raised meat served with a crisp, tangy cabbage slaw made in-house for a balanced BBQ plate. This American-inspired barbecue recipe, ready in about 555 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 520 calories and feeds 10, 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 lbs pork shoulder
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 cup apple cider vinegar
• 1/3 cup mayonnaise
• 1 tbsp honey
• 3 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 1 cup carrot, shredded
• 1/2 tsp celery seed
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder. Rub this spice blend evenly over the entire surface of the 5 lbs pork shoulder. Cover and let rest in the refrigerator for 2 hours.
2. Step 2: Preheat smoker to 250°F and smoke the pork shoulder for approximately 8-9 hours, or until internal temperature reaches 195°F and the meat is tender and pulls apart easily.
3. Step 3: While the pork cooks, combine 1/4 cup apple cider vinegar, 1/3 cup mayonnaise, 1 tbsp honey, 1/2 tsp celery seed, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Add 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrot. Toss well until the slaw is evenly coated and let chill.
4. Step 4: Once the pork shoulder is done, let it rest for 20 minutes before shredding it with two forks. Serve the pulled pork alongside a generous helping of the tangy housemade slaw.