Slow-Smoked Pulled Pork Sandwiches with Tangy Vinegar Slaw

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender pulled pork smoked low and slow over hickory wood, served on toasted buns with a crisp and tangy vinegar-based coleslaw. This American-inspired barbecue recipe, ready in about 495 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.

Ingredients

• 4 pounds pork shoulder (Boston butt)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups hickory wood chips
• 3 cups coleslaw green cabbage (shredded)
• 1 cup carrots (shredded)
• 1/2 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1 tsp salt (for slaw)
• 1/2 tsp black pepper (for slaw)
• 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: Trim excess fat from 4 pounds pork shoulder and pat dry. In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 2 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this dry spice mix all over the pork shoulder evenly. Let rest uncovered in the refrigerator for at least 4 hours or overnight.
2. Step 2: Preheat your smoker or grill for indirect heat at 225°F and add 2 cups soaked hickory wood chips. Place the pork shoulder fat side up on the grill grate away from direct heat. Smoke for 8 hours or until internal temperature reaches 195°F, adding wood chips as needed.
3. Step 3: While pork smokes, prepare the slaw by tossing 3 cups shredded green cabbage and 1 cup shredded carrots in a large bowl. In a separate bowl, whisk 1/2 cup apple cider vinegar, 2 tbsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper until sugar dissolves. Pour vinegar dressing over cabbage mixture and toss well. Refrigerate until ready to serve.
4. Step 4: Remove pork from smoker and let rest for 20 minutes. Using two forks, shred the pork into bite-sized pieces.
5. Step 5: Toast 8 hamburger buns lightly on a grill or skillet. Pile generous portions of pulled pork on the bottom bun, top with a handful of vinegar slaw, and cover with the top bun. Serve immediately.