Slow-Smoked Pulled Pork Sandwiches with Carolina-Style Vinegar Slaw

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy slow-smoked pulled pork piled high on a bun with a crisp Carolina-style vinegar slaw, inspired by Chicago’s diverse BBQ offerings. This American-inspired sandwich and wrap recipe, ready in about 740 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 610 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: 20 min Cook: 720 min Serves 8 American cuisine 610 cal/serving

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Ingredients

5 lbs pork shoulder
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tsp chili powder
1 cup apple cider vinegar
3 cups shredded green cabbage
1 cup shredded carrot
2 tbsp yellow mustard
1/4 cup mayonnaise
1 tbsp honey
8 hamburger buns

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Instructions

Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tsp chili powder in a bowl. Rub this spice mix all over the 5 lbs pork shoulder, covering evenly. Let rest refrigerated for at least 4 hours or overnight.
Step 2: Preheat smoker to 225°F and smoke the pork shoulder for about 10-12 hours until it reaches an internal temperature of 195°F and pulls apart easily.
Step 3: While pork smokes, whisk together 1 cup apple cider vinegar, 2 tbsp yellow mustard, 1/4 cup mayonnaise, and 1 tbsp honey in a large bowl. Add 3 cups shredded green cabbage and 1 cup shredded carrot, tossing to coat. Refrigerate until ready to serve.
Step 4: Once pork is done, let rest for 30 minutes, then shred with forks.
Step 5: Serve pulled pork on 8 toasted hamburger buns topped generously with the vinegar slaw.