Slow-Smoked Pulled Pork Sandwiches with Tangy Coleslaw

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

Tender pulled pork slow-smoked and served on toasted buns with a zesty homemade coleslaw for a classic Texas BBQ experience. This bbq & smoked ready in about 750 minutes pairs pork shoulder (Boston butt), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 30 min Cook: 720 min Serves 8 BBQ & Smoked cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, and 2 tbsp brown sugar to make the dry rub.
  2. Step 2: Rub the 4 lbs pork shoulder evenly with 2 tbsp yellow mustard, then coat thoroughly with the dry rub.
  3. Step 3: Preheat smoker to 225°F using your preferred wood chunks. Place pork shoulder fat side up on the smoker and smoke for 10-12 hours until internal temperature reaches 205°F and meat pulls apart easily.
  4. Step 4: While pork smokes, prepare coleslaw by whisking 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until smooth.
  5. Step 5: Toss 3 cups coleslaw mix into the dressing until well coated, refrigerate until ready to serve.
  6. Step 6: Remove smoked pork from smoker and let rest for 30 minutes, then shred using two forks.
  7. Step 7: Toss pulled pork with 1/4 cup apple cider vinegar for moisture and tang.
  8. Step 8: Toast 8 hamburger buns lightly on a skillet or grill.
  9. Step 9: Assemble sandwiches by piling pulled pork onto buns and topping with a generous scoop of tangy coleslaw. Serve immediately.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 750 minutes (30 min prep + 720 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 Coleslaw?

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 (boston butt) from drying out.

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

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 Coleslaw 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 Coleslaw?

BBQ & Smoked 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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