Slow-Smoked Pulled Pork Sandwiches with Tangy Vinegar Slaw

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

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 bbq & smoked ready in about 495 minutes pairs pounds 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: 15 min Cook: 480 min Serves 8 American cuisine 600 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 495 minutes (15 min prep + 480 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 Vinegar 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 kosher salt from drying out.

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