Slow-Smoked Pulled Pork with Heirloom Tomato Slaw

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender pulled pork smoked low and slow, paired with a fresh heirloom tomato slaw for a balanced Southern-inspired meal. This Southern-inspired barbecue recipe, ready in about 510 minutes, pairs pork shoulder, smoked sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 smoked sea salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1/4 cup apple cider vinegar
• 2 cups chopped heirloom tomatoes
• 1 cup shredded red cabbage
• 1/4 cup chopped green onion
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Combine 2 tbsp smoked sea salt, 1 tbsp black pepper, 1 tbsp paprika, and 2 tbsp brown sugar in a bowl. Rub the mixture evenly over a 4 lb pork shoulder, coating all sides.
2. Step 2: Preheat your smoker to 225°F and place the pork shoulder inside. Smoke for approximately 8 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, prepare the slaw by combining 2 cups chopped heirloom tomatoes, 1 cup shredded red cabbage, and 1/4 cup chopped green onion in a mixing bowl.
4. Step 4: In a separate small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup apple cider vinegar until smooth.
5. Step 5: Pour the dressing over the tomato and cabbage mixture and toss gently until coated. Refrigerate the slaw until ready to serve.
6. Step 6: Once the pork is done, let rest for 20 minutes, then shred it using two forks. Serve the pulled pork topped with the heirloom tomato slaw.