Slow-Smoked Pulled Pork with Tangy Vinegar Slaw

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender pulled pork smoked low and slow, paired with a bright, tangy vinegar-based cabbage slaw for a classic Southern BBQ experience. This American-inspired barbecue recipe, ready in about 500 minutes, pairs pork shoulder (bone-in), brown sugar, paprika 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 (bone-in)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp yellow mustard
• 1/2 tsp cayenne pepper
• 4 cups shredded green cabbage
• 1 cup shredded carrot
• 1/2 cup thinly sliced red onion
• 1 tsp salt (for slaw)
• 1/2 tsp black pepper (for slaw)
• 1 tbsp honey

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Instructions

1. Step 1: Preheat your smoker to 225°F. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice blend evenly over the entire 4 lbs pork shoulder.
2. Step 2: Place the pork shoulder fat side up on the smoker grate and 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 1 cup apple cider vinegar, 1 cup water, 2 tbsp yellow mustard, 1/2 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp honey in a large bowl. Whisk until the honey dissolves.
4. Step 4: Add 4 cups shredded green cabbage, 1 cup shredded carrot, and 1/2 cup thinly sliced red onion to the vinegar mixture. Toss well to coat and refrigerate until serving.
5. Step 5: Once the pork reaches temperature, remove it from the smoker and let it rest for 20 minutes. Then, shred the pork using two forks.
6. Step 6: Serve the pulled pork warm topped with a generous helping of the tangy vinegar slaw for a flavorful balance of smoky and bright flavors.