Smoked Beer-Brined Pulled Pork Sandwiches with Tangy Slaw

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

Slow-smoked pulled pork infused with a malty beer brine is piled high on toasted buns and topped with a crisp, tangy coleslaw for a satisfying Father's Day feast. This american-inspired bbq & smoked ready in about 1380 minutes pairs pork shoulder, lager beer, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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: 780 min Cook: 600 min Serves 8 American cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large container, combine 3 cups lager beer, 1/2 cup brown sugar, 1/4 cup salt, 1 tbsp black peppercorns, and 3 bay leaves. Stir until sugar and salt dissolve to make the brine.
  2. Step 2: Submerge 5 lbs pork shoulder in the beer brine, cover, and refrigerate for 12 hours.
  3. Step 3: Remove pork from brine, pat dry, then rub evenly with 1 tbsp smoked paprika and 1 tbsp garlic powder.
  4. Step 4: Prepare your smoker to 225°F and smoke the pork shoulder for 8-10 hours until the internal temperature reaches 195°F and the meat pulls apart easily.
  5. Step 5: While pork smokes, combine 1/2 cup apple cider vinegar, 1/2 cup mayonnaise, 3 cups finely shredded green cabbage, 1 shredded large carrot, 2 tbsp yellow mustard, and 1 tbsp honey in a bowl; toss until well coated for the slaw.
  6. Step 6: When pork is done, shred it with two forks and mix with some of the pan juices for moisture.
  7. Step 7: Toast 8 burger buns on the smoker or grill for 1-2 minutes. Assemble sandwiches by piling pulled pork onto buns and topping with tangy slaw.

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Frequently asked questions

How long does Smoked Beer-Brined Pulled Pork Sandwiches with Tangy Slaw take to make?

Total time is about 1380 minutes (780 min prep + 600 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 Smoked Beer-Brined Pulled Pork Sandwiches with Tangy 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 pork shoulder from drying out.

Can I substitute ingredients in Smoked Beer-Brined Pulled Pork Sandwiches with Tangy 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 Smoked Beer-Brined Pulled Pork Sandwiches with Tangy 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 Smoked Beer-Brined Pulled Pork Sandwiches with Tangy 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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