Slow-Smoked Pulled Pork Sandwiches with Classic Potato Salad

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Juicy, slow-smoked pulled pork piled high on soft buns with creamy classic potato salad on the side. This barbecue recipe, ready in about 780 minutes, pairs pork shoulder (bone-in), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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

• 5 lbs pork shoulder (bone-in)
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup apple cider vinegar
• 3 cups hickory wood chips
• 2 lbs potatoes (Yukon Gold)
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 2 medium celery stalks
• 3 green onions
• 2 tbsp white vinegar
• 1 tsp sugar
• 1 tsp kosher salt (for salad)
• 1/2 tsp black pepper (for salad)
• 8 hamburger buns

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 smoker to 225°F using hickory wood chips. In a small bowl, mix 3 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Rub this spice mix thoroughly over the entire 5 lb pork shoulder.
2. Step 2: Place pork shoulder in smoker and smoke for 10-12 hours until internal temperature reaches 195°F and pork is tender enough to pull apart easily. Spritz with 1/4 cup apple cider vinegar every 2 hours to keep moist.
3. Step 3: Meanwhile, place 2 lbs peeled and cubed Yukon Gold potatoes into a large pot of salted water. Bring to a boil and cook for 15 minutes until fork-tender. Drain and cool slightly.
4. Step 4: Dice 2 celery stalks and slice 3 green onions thinly. In a large bowl, combine 1/2 cup mayonnaise, 2 tbsp yellow mustard, 2 tbsp white vinegar, 1 tsp sugar, 1 tsp kosher salt, and 1/2 tsp black pepper. Fold in cooled potatoes, celery, and green onions gently until evenly coated. Chill in the refrigerator for at least 1 hour.
5. Step 5: Once pork is done, remove from smoker and let rest for 20 minutes. Use two forks to shred the meat into bite-sized pieces.
6. Step 6: Toast 8 hamburger buns lightly. Pile pulled pork onto each bun and serve alongside a scoop of the creamy potato salad.