Slow-Smoked Whole Hog BBQ with Tangy Vinegar Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender, slow-smoked whole hog barbecue paired with a crisp, tangy vinegar-based coleslaw, perfect for an outdoor feast. This american-inspired bbq & smoked ready in about 645 minutes pairs whole hog pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 12, 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

• 8 lbs whole hog pork shoulder
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup apple cider vinegar
• 1 cup water
• 2 cups wood chips (hickory or applewood)
• 1 small head, shredded (about 4 cups) green cabbage
• 1/2 small head, shredded (about 2 cups) red cabbage
• 2 medium, shredded carrots
• 1 tsp celery seed
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a small bowl, combine 3 tbsp kosher salt, 2 tbsp black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder to create a dry rub. Rub this mixture evenly over the entire 8 lbs pork shoulder.
2. Step 2: Soak 2 cups of hickory or applewood chips in water for 30 minutes. Preheat your smoker to 225°F using indirect heat, then add the soaked wood chips to produce smoke.
3. Step 3: Place the pork shoulder on the smoker grate and cook for about 8-10 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: Meanwhile, in a large bowl, combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, and 2 shredded medium carrots. In a separate small bowl, whisk together 1 cup apple cider vinegar, 1 cup water, 1 tsp celery seed, 2 tbsp sugar, 1 tsp salt, and 1/2 tsp black pepper until sugar dissolves.
5. Step 5: Pour the vinegar dressing over the shredded vegetables and toss thoroughly until well coated. Refrigerate the slaw for at least 1 hour to develop flavor.
6. Step 6: When the pork is done, remove from the smoker, let rest for 20 minutes, then shred with forks. Serve the pulled pork alongside the tangy vinegar slaw for a classic southern-style BBQ picnic meal.