Slow-Smoked Pulled Pork Sandwiches with Tangy Carolina Slaw

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

Tender, slow-smoked pulled pork piled high on soft buns, topped with a crisp, tangy Carolina-style coleslaw for a perfect balance of smoky and fresh flavors. This American-inspired barbecue recipe, ready in about 440 minutes, pairs pork shoulder, yellow mustard, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lbs pork shoulder
• 2 tbsp yellow mustard
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 cups hickory wood chips
• 3 cups coleslaw cabbage mix
• 1/2 cup mayonnaise
• 2 tbsp white vinegar
• 1/2 tsp celery seed
• 1 tbsp sugar
• 8 hamburger buns

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl. Rub this spice mix all over 4 lbs pork shoulder evenly, then cover and refrigerate for at least 4 hours or overnight.
2. Step 2: Soak 2 cups hickory wood chips in water for 30 minutes. Prepare smoker or grill to 225°F using indirect heat and add drained wood chips to create smoke.
3. Step 3: Place pork shoulder on smoker grate and smoke for 6-7 hours, maintaining 225°F, until internal temperature reaches 195°F and pork pulls apart easily.
4. Step 4: While pork smokes, prepare slaw by mixing 3 cups coleslaw cabbage mix with 1/2 cup mayonnaise, 2 tbsp white vinegar, 1/4 cup apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, and 2 tbsp yellow mustard. Stir until well combined and refrigerate.
5. Step 5: Remove pork from smoker and let rest for 20 minutes. Using two forks, shred pork into bite-sized pieces, discarding large fat chunks.
6. Step 6: Toast 8 hamburger buns lightly on the grill or in a pan. Pile generous portions of pulled pork onto each bun and top with a scoop of the tangy Carolina slaw before serving.