Slow-Smoked Pulled Pork Sandwiches with Tangy Carolina Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked 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.

Prep: 20 min Cook: 420 min Serves 8 American cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Smoked Pulled Pork Sandwiches with Tangy Carolina Slaw take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Pulled Pork Sandwiches with Tangy Carolina Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Slow-Smoked Pulled Pork Sandwiches with Tangy Carolina Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Pulled Pork Sandwiches with Tangy Carolina Slaw for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Pulled Pork Sandwiches with Tangy Carolina Slaw?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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